Twice Baked Curried Sweet Potatoes: Meat Free Monday

l love this recipe, the added flavours just enhance the Sweet potatoes and create a really interesting dish. This makes a lovely main meal with a really nice salad (abit more interesting than the one photographed), you could add avacado’s, cucumber, tomatoes, celery and even some raw brocolli and cauliflower thinly sliced!

You could also serve this as a side dish to go with a green bean curry or as a healthy alternative to chips!

Serves 2 (1 potato each)

2 Large Sweet Potatoes
2 Onions
1 or 2 Red Chillis
2 Garlic Cloves
1 teaspoon Curry Powder
1 teaspoon Paprika
1/2 teaspoon Cumin Seeds
Salt and Pepper

Scrub the potatoes then dry them and spray with a little olive oil. Put them on a baking tray and bake in a pre heated oven for 40/45 minutes.

Meanwhile, roughly chop the onion, garlic and chilli and puree in a blender so they are a rough paste.

Heat a little oil in a frying pan and add the paprika, curry powder and cumin seeds, stir and heat for 1 minute then pour in the onion mix and a little salt and pepper. Sweat the mixture out for 3 minutes so that the onion and garlic are cooked then take it off the heat and put to one side.

Once the potatoes are cooked carefully cut them in half and scoop out the middle flesh leaving a bit around the edges to make the potato shell sturdy. Place the shells back on to the baking tray.

Chop the potato flesh finely and mix it with the onion mix. Spoon it all back into the potato shells and put back in the oven for 10 minutes. Serve hot!