| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Main dish, Vegetarian | 1 | Servings |
INGREDIENTS
| 1 | 6 oz 180 g potato scrubbed. | |
| 1 | t | Margarine. |
| 1 | Shallot or small onion | |
| Chopped | ||
| 2 | oz | 60 g mushrooms wiped and |
| Sliced | ||
| 1 | t | Mild curry powder. |
| 1 | t | Tomato puree. |
| 1 | T | Low fat natural yogurt. |
| 1 | t | Fresh mint or half tsp dried |
| optional | ||
| Salt and pepper. | ||
| Sprig of fresh mint to | ||
| Garnish |
INSTRUCTIONS
Preheat the oven to 200 c 400 f gas mark 6. 2. Bake the potato in the oven for about 1 hour until cooked: (alternatively microwave on high for approximately 6 minutes). 3. Meanwhile heat the margarine in a small saucepan and saute with shallots or onion for about 5 minutes until softened. Add the mushrooms and cook for 2 more minutes. Add the curry powder and stir well. 4. Blend the tomato puree and yoghurt. Add the chopped mint if using, and season with salt and pepper. Stir into the mushroom mixture and heat gently for one to two minutes stirring constantly. 5. Split the baked potato and fill with the curried mushroom mixture. Garnish with a sprig of mint. Preparation 10 minutes: cooking 1 hour (10 minutes if microwaved). From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 88
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 36.7mg
Potassium: 400.5mg
Carbohydrates: 20.6g
Fiber: 5.8g
Sugar: 0g
Protein: 2.6g