Sous Chef

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.