Curry Stuffed Russet Potatoes
I don't know if curry stuffed russet potatoes is just a Swedish thing? I mean, I always ate it as younger but with chicken. As vegan, I came across the curry stuffed potatoes at a mall again and my memories came back to life. I just had to recreate the recipe into a healthy plant based vegan version!
I am very happy with the result! the creaminess comes from silken tofu and it will blow your mind. A huge bonus is that this is actually really high in protein and really low in fat, doesn't look like that huh?
Curry Stuffed Potatoes, 4 servings
Ingredients
For the potatoes
- 1200 grams russet potatoes
For the curry sauce
- 400 grams silken tofu
- 0.5 cup water
- 1 tbsp nutritional yeast
- 1 tbsp curry powder
- 2 tbsp lemon juice
- 0.5 tsp sea salt
- 0.5 tsp black pepper, ground
- 0.5 tsp garlic powder
For the curry filling
- 4 sweet apples
- 0.5 red onion
For the topping
- 0.5 cup fresh dill
Steps
- Start by wash the potatoes and put them into the oven on 200C/392F for about 40 minutes or until cooked through
Make the curry sauce by adding all of the ingredients into a blender and mix until smooth, add more water if needed, pour the sauce over to a large bowl
Peel the apples, chop it into bite sized cubes and add them to the large bowl
Finely chop the red onion and add to the bowl
Combine the sauce, apples and red onion
When the potatoes are done, make a cross on the upper side of the potato with a knife and then open it up by pressing with your fingers on the sides (watch video)
Stuff the potatoes with the curry filling and top with some fresh dill!
