vegetarian

Curry-feta stuffed sweet potato

Quick filling happiness

193 kcal  happyfacenobackground  happyfacenobackground

Flavours: 1 ½ tbsp tomato puree, 1 ½ tsp mild curry powder, pepper

Bulk: 2 sweet potatoes (around 250g), 50g feta*, 6 black olives, 1-2 sundried tomatoes

Great with: a rocket-leafy salad

Lets cook: Pre-heat the oven to 200oC. To speed the potatoes up, stab the potatoes a few times with a fork and microwave on high heat for 5 minutes, turning over half way. Place into the oven and cook for at 10 minutes. Meanwhile, cut the sundried tomatoes and black olives into small pieces. Mix the tomato puree, sundried tomatoes, mild curry powder in a small bowl or cup and season with pepper. When the potatoes are done, take them out the oven and cut them down the middle. Open them up and mash the soft potato center together with the curry-tomato sauce mix with a fork (mash/mix as much as you like). Top with crumbled feta and chopped olives and place back in the oven for around 7 minutes. Take out and dig into  cutefacenobackground

SPC2

* Here I used Apetina 10% fat cheese

 

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