Ingredients
4 Baked Jacket Potatoes
1 tbsp sunflower oil
1 onion
1 clove of garlic, crushed
2 tbsp curry powder
1 tin of chopped tomatoes (400g)
300ml vegetable stock
250g frozen mixed veg (or any other veg you fancy)
coriander, to garnish
yoghurt for dolloping
Method
- Heat the oil in a large pan and gently fry the onion until softened and slightly golden.
- Add the garlic and curry powder, stirring it all around for a couple of minutes until fragrant.
- Throw the veg into the pan, along with the tin of tomatoes and veg stock, bring it all up to a simmer and let it bubble gently for 20-30 mins until the veg are cooked through.
- Season, add some chilli if you’d like an extra kick, then heap it all on top of your potato with a sprinkling of fresh coriander and a spoonful of cooling yoghurt.