Recipe by Sarah
Originally posted for RSC#9, Jan '07. A slightly different side dish with a nice Indian influence. I have used hot curry powder in this recipe, but use a mild curry if you prefer.
Top Review by CookingTimeForMe
I made this for my "contest judging" menu the other day - one of the most fabulous meal I've ever had. These were tasty, relatively simple, and so unique...! I never would have thought of this on my own, but I'm glad you posted them! I'll definitely be making these again, it was great to find a savoury vegetarian entry. We used hot powder, because my husband and I like spicy curry, and this just made our night. I'm keeping this recipe, for sure.
- 4 white onions
- 2 cups white potatoes, peeled and diced
- 1 carrot, peeled and julienned (matchsticks)
- 1⁄4 cup coconut milk
- 1 -1 1⁄2 teaspoon curry powder, hot
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 tomatoes, seeded and diced
- 2 teaspoons breadcrumbs
Directions See How It's Made
- Cut a small amount off the bottom of the onions to ensure they will stand upright.
- Cut 1/4 down from the top and discard top piece.
- Place onions in a large pot of boiling salted water for 20 minutes. Remove and let cool.
- In the mean time, cook potatos and carrots separately until tender. (I steam mine, but any method would work just as well.).
- Once cooked, let cool slightly and dice up julienned carrots. You should now have tiny little squares.
- Preheat Oven to 180 Celsius (350F).
- Go back to onions and remove inner layers and any tough outer skin layers, leaving 2 outer layers intact. This can be done with a melon baller, or teaspoon. You may end up with a hole in the bottom - never mind, this won't even be noticed.
- Dice up some of the left over onion roughly until you have approximately 1 Tablespoon. Place 1/2 teaspoon into each hollowed out onion.
- Mash potato until smooth, and then mix with carrot, coconut milk, curry powder, salt and pepper.
- Share potato mix among onions shells until they are full.
- Place onions in oven safe dish with lid, cover and cook at 180 Celsius for 20 minutes.
- Remove from oven, top onions with diced tomato and bread crumbs.
- Place under griller on med-high for 10 minutes or until crumbs brown.