Himself has not embraced Meatless Mondays with any degree of fervour, in fact he started to play squash on a Monday “don’t do supper for me babe, I’ll eat at the club” So I fool him every-now-and-then by slipping in a vegetarian option when he’s least expecting it, he got this for lunch on Saturday and I got his long-suffering sigh when he realised he wasn’t getting a wors roll like he normally does!
After eating his, and part of mine he said “that wasn’t bad!” I don’t think I have a vegetarian in the making but it was a huge improvement on some of his previous comments let me tell you! I enjoyed it, don’t be tempted to leave out the topping it really adds to the dish.
Sweet Potatoes stuffed with Curried Beans
4 sweet potatoes
1 medium onion, peeled and sliced
1 TSP oil
2 tsp butter
2 tsp curry powder
½ tsp turmeric
½ clove of garlic grated finely
1 tin baked beans
I green chilli (split open, remove seeds with a knife and cut into 4 pieces, wash your hands immediately!)
Seasoning
Topping
4 heaped TSP Greek style yoghurt
3 spring onions chopped
3cm cucumber chopped
Seasoning
Firstly you need to bake your potatoes in the oven @ 180 until done about 30 – 45 minutes depending on size, test with a sharp knife. I find this way quite lengthy, so I give the spuds a wash, pierce them and stick them in the microwave for 10 mins on high, then I finish them in the oven until the skin is crunchy (my preference) but you do them whatever way floats your boat!
Using 1 TSP of oil fry the onions really gently, take your time, until they look like this….
Add 2 tsp butter until melted then add the curry powder, turmeric and grated garlic. I decided to try out the Chisa Faya Extra Hot Curry Powder that I got in my winners hamper…click here to read the amusing story of how I won.
Pour the tin of beans into a saucepan and add the cooked onions and the chilli.
Simmer very gently for 10 – 15 minutes, if your beans are lacking sauce add some water, check for seasoning.
Mix the yoghurt with the chopped spring onions, cucumber and seasoning.
Cut open your sweet potato, I much prefer the orange ones as I hate how the normal ones discolour.
Spoon in the beans and top with the yogurt mix.
