|
Ingredients
|
Quantity
|
|
Potato,
scrubbed
|
1 (6 oz)
|
|
Margarine
|
1 tsp
|
|
Shallot or
small onions – chopped
|
1
|
|
Mushrooms – sliced
|
2 ounces
|
|
Mild curry
powder
|
1 tsp
|
|
Tomato puree
|
1 tsp
|
|
Low fat
natural yoghurt
|
1 tbsp
|
|
Fresh mint
|
1 tsp
|
|
Or
|
|
|
Dried mint
– optional
|
½ tsp
|
|
Salt and
pepper
|
|
|
Fresh mint
– to garnish
|
1 spring
|
Preheat the oven to 400F. Bake the potato in the oven for about 1
hour until cooked: (alternatively microwave on high for approximately 6
minutes). Meanwhile heat the margarine in a small saucepan and saute‚ with
shallots or onion for about 5 minutes until softened. Add the mushrooms and
cook for 2 more minutes. Add the curry powder and stir well. Blend the tomato
puree and yogurt. Add the chopped mint if using, and season with salt and
pepper. Stir into the mushroom mixture and heat gently for one to two minutes stirring
constantly. Split the baked potato and fill with the curried mushroom mixture. Garnish
with a sprig of mint. Preparation 10 minutes: cooking 1 hour (10 minutes if microwaved).
