This is one of my favorite meals lately, and we have endless combinations… lentils/spinach, garbanzos/spinach, mujadara, potatoes/peas, cauliflower, potatoes/tomatoes, potatoes/cauliflower/tomatoes…you get the picture. Now with the addition of tomato chutney I’m even more head over heels in love with this type meal.
I was cooking for the in-laws, and I couldn’t decide between the aforementioned options of potatoes, cauliflower and such to go along with the spiced lentils and spinach. I recently took a stab at samosa inspired twice baked potatoes, so it was a spin-off from that.
Ingredients $7.00 (6 Servings)
- potatoes large Russets 4 units
- cauliflower 1 unit
- coconut milk can 1 unit
- garam masala 1 tsp
- olive oil 1 tsp
- mustard seeds I use black mustard seeds. 1 tsp
- cumin seeds 1 tsp
- turmeric 1 tsp
- salt to taste 2 tsps
Prick potato skins. Place these on a baking sheet or foil. Cook in the oven at 425 for approximately 1.5-2 hours until soft. Allow to cool. Meanwhile, break or cut cauliflower into bite sized florets. Add these to a pot. Add a small amount of water, around 1/2 cup. Bring to a boil. Lower heat and cover. Cook around 15 minutes until tender. Drain any leftover water. Add cauliflower to a large bowl. Slice the tops off the potatoes. Scrape potato into the cauliflower bowl.
Heat a pan to medium heat. Add olive oil. Add all spices and seasonings. Heat briefly until seeds are sputtering. Add coconut milk and stir to combine. Pour the milk mixture into the cauliflower and potatoes. Add peas. Fold to combine. Adjust salt to taste. Stuff potato skins with the mixture. There will be leftover filling. Cook stuffed potatoes in a baking sheet in the 425 oven for around 30 minutes.
*This could easily be 8 or more servings. Each potato could be sliced in half and stuffed, but I chose to do hefty servings in the whole potatoes for this particular meal.
*I stuffed the potatoes the night before and then baked the next day.Tags: indian, plant based, potato, recipe, vegan, vegetarian