Name Curried vegetable topping for baked jacket potatoes

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Curried vegetable topping for baked jacket potatoes

Ingredients

  • 1/2 onion
  • 1 small courgette
  • 4 button mushrooms
  • 284 ml / 1/2 pint chicken stock made with Bovril
  • 1 teaspoon curry powder or 1 teaspoon turmeric
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon coriander, ground
  • 1/2 red chilli
  • 4 tablespoons very low fat natural yogurt

1. Chop 1/2 onion and thinly slice a small courgette and 4 button mushrooms. Put in a saucepan with 284 ml / 1/2 pint chicken stock made with Bovril, cover the pan and bring to the boil. Boil for 5-10 minutes, then reduce the heat and simmer, uncovered, for 20 minutes, until the vegetables are tender and syrupy.

2. Stir in 1 teaspoon curry powder or 1 teaspoon turmeric, 1/2 teaspoon each ground cumin and coriander, and 1/2 red chilli, which has been deseeded and finely chopped.

3. Cook for 1-2 minutes, then stir in 4 tablespoons very low fat natural yogurt. Heat through gently and then use to top the baked potato. Scatter with chopped coriander leaves.

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