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Photo of Vegetable-chickpea curry over baked potatoes by WW

Vegetable-chickpea curry over baked potatoes

4
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
These veggie-loaded spuds are perfect for Meatless Monday. Optional garnishes include non-fat plain Greek yogurt, chopped cilantro, and lime wedges. For the tastiest baked potatoes, scrub and poke with a fork, bake on a baking sheet at 400°F until fork tender, about 45 minutes. Scoop out flesh and mash with some non-fat plain Greek yogurt, salt and pepper to taste. Spoon filling back into the shell, top with the curry and serve.

Ingredients

Uncooked onion

1½ cup(s), chopped

Jarred minced garlic

1 Tbsp

Minced ginger

1 Tbsp

Curry powder

1 tsp

Ground cumin

½ tsp

Ground coriander

½ tsp

Red bell pepper

1 medium, diced

Eggplant

1 cup(s), cubed, diced

Cauliflower

1 cup(s), chopped, cut into bite-size florets

Canned chickpeas (garbanzo beans)

1 cup(s), rinsed and drained

Vegetable broth

½ cup(s)

Fresh lime juice

1 tsp

Cooked white potatoes

4 medium, kept hot and split open

Instructions

  1. Coat a large skillet with cooking spray; heat over medium-high heat. Add onion; cook, stirring often, until softened, 5-7 minutes. Add garlic, ginger, curry, cumin and coriander; cook, stirring a few times, 30 seconds. Add vegetables; cook, stirring frequently, until crisp tender, 5-7 minutes.
  2. Stir in chickpeas, broth and lime juice; simmer for 5 minutes for flavors to meld. Spoon over hot, split potatoes.
  3. Serving size: 3/4 c veggie curry and 1 potato

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