Indian Influenced Stuffed Onions

Recipe by Sarah
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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