Tandoori Baked Potato Curry Recipe
This tasty recipe is the epitome of comfort food. There is nothing more warming that a baked potato. This tasty coconut curry is the perfect topping and is packed with nutrient dense spices.
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Ingredients
- 4 baking potatoes
- 400 ml organic coconut milk
- 1 onion chopped
- 1 cup frozen peas
- 2 cups fresh spinach
- natural fine sea salt to taste
Organic Masala Paste
- 1 tsp organic fenugreek
- 1 tbsp organic coriander
- 1 tbsp chilli powder
- 1 tbsp organic garam masala
- 1 tbsp organic turmeric
- 2 tbsp organic extra virgin olive oil
- 2 inches fresh ginger
Instructions
- make a cross on the potatoes and bake them at 180 degrees, until nearly done, switch off the oven and keep the potatoes inside.
- combine the fenugreek, coriander, chilli powder, garam masala, turmeric, olive oil and fresh ginger in a blender and combine to make a paste.
- heat up some oil in a heavy bottom duty pan
- sweat the onions until soft, add the curry paste and fry for one minute.
- add coconut milk and bring to a gentle boil, stirring occasionally.
- add frozen peas, spinach and taste for salt.
- transfer the curry to a deep tray, place the potatoes in the middle. bake for another 10 minutes until potatoes are soft and fluffy.
- before serving, squeeze each potato from the bottom so the cross opens up, place indian pickles inside, grab a big spoon to pour the curry over and enjoy!
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Wow, this is so addictive. LOVE the masala paste, definitely making this again.