Curried Vegetable Stuffed Potatoes
Curried Vegetable Stuffed Potatoes might be just the side dish you are searching for. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 9g of protein, 1g of fat, and a total of 238 calories. This recipe serves 4. If you have ground, curry powder, canned tomatoes, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, whole 30, and vegan diet. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Scrub potatoes; prick each several times with a fork.
Bake at 400 for 45 minutes to 1 hour or until done.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add ginger, and cook, stirring constantly, 1 minute.
Add broccoli mixture, and cook 4 minutes. Stir in tomatoes and remaining 3 ingredients. Cook an additional 4 minutes or until most of liquid evaporates.
Split open each potato, and squeeze to open; fluff pulp with a fork. Top potatoes with broccoli mixture.