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Loaded Jacket Potato with Curried Beans and Kachumber

Make a jacket potato into an easy to make, substantial meal with an Indian twist and a fresh salad on the side.

Time 60 minutes
Skill Level Easy

Ingredients List

 

Serves 4
  • 4 large baking potatoes
  • 1 onion , finely sliced
  • 3 garlic cloves , finely sliced
  • 1 tbsp mild curry powder , or to taste
  • 400 g cannellini beans , rinsed and drained
  • 500 g tomato passata
  • 200 g frozen spinach
  • sea salt / black pepper
  • 1 cucumber , diced
  • 2 medium tomatoes , chopped
  • 1 small red onion , chopped
  • 1 green chili , deseeded and finely chopped
  • 2 tbsp coriander , chopped
  • 2 tbsp mint , chopped
  • 1 tbsp lime juice
  • ¼ tsp ground cumin
  • sea salt / black pepper
  • Plant-based plain yoghurt , optional topping
  • mango chutney , optional topping

Instructions

  1. Heat oven to 220 C / 425 F / 200 C Fan.  Scrub the potatoes, prick with a fork and bake for 60 minutes or until tender and the skins are crisp.
  2. Meanwhile, sauté the onion and garlic with a little stock or water in a heavy bottomed pan, over a medium heat until softened, stirring often to stop them sticking.  Approx. 10 minutes.
  3. Sprinkle in the curry powder and cook for one more minute.
  4. Add the beans and passata and simmer for 10 minutes.  Add the spinach and cook until thawed.  Season.
  5. To make the kachumber, combine all the ingredients in a bowl.
  6. Once the potatoes are cooked, serve topped with the beans, yoghurt and chutney, with the salad on the side.

Notes

The curried beans can be batched cooked and frozen for up to 3 months.  Defrost overnight in the fridge and reheat in a pan or the microwave.

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