Jacket potatoes are the English version of our baked potatoes. Curry in this case is served over the baked potato and there are side dishes for toppings such as pineapple chunks, peanuts, chopped peppers, chopped green onions, cilantro, and chutney. We use all of the toppings except chutney. If you are determined to serve chutney, use only a small amount per person. For a special treat, substitute baked sweet potatoes.
5 baking potatoes skin on, scrubbed
Olive oil, or nonstick cooking spray
3 cloves garlic, minced
1/2 cup green onions, chopped
2 cups green or red bell peppers, sliced
2 cups cauliflower, cooked, drained, roughly chopped
2 cups Granny Smith apples, skin on, chopped
2 teaspoons curry powder
1/4 teaspoon ginger root, fresh-grated
1/4 teaspoon each ingredient; pepper, ground cardamom
2 cups plain nonfat yogurt
1/4 cup chopped peanuts
1/2 cup chopped cilantro
1/2 cup chopped fresh pineapple
1/2 cup chopped hot (to taste) peppers
1/2 cup chopped green onions
Preheat oven to 425 degrees. Scrub potatoes and stick several times with tip of sharp knife or fork. Set potatoes on nonstick cookie sheet. Bake on center rack of oven 45 minutes to 1 hour or until potatoes are cooked. Potatoes are done when a knife inserted will test soft, or when squeezed gently will “give” slightly.
While potatoes are baking, prepare vegetables and apples. Spray a nonstick frying pan; or lightly coat with oil. Saute garlic and onions, covered, over medium heat, stirring occasionally, until soft. Stir in vegetables, apples, and seasonings. Saute mixture over medium-low heat, covered, until just cooked, about 5 to 8 minutes. Remove from heat. Taste to adjust seasonings. Mix in yogurt.
Cut hot baked potatoes in half horizontally and gently squeeze open. Place potato halves on serving plate and spoon curry over them. Arrange toppings in small bowls for guests to help themselves.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 187; Total Fat: 2.7g; Saturated Fat: 0.4mg; Cholesterol: 1mg; Sodium: 179mg; Potassium: 771mg;
Milk: 0.5, Vegetables: 0, Fruit: 0, Bread: 1.5, Meat: 0, Fat: 0.5
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