I never could eat a full baked potato, until now. It always seemed so, well, boring to douse each starchy bite with sour cream and cheese (both of which I do not eat anymore).
Until this past winter, which, here on the East Coast, was a LONG winter, with lots of snow days (it got old after the third snow day). We’d venture out to the nearest open restaurant that had hot, baked potatoes, which were really good, and topped with really great combinations, like vegetarian chili and a Southwest blend of black beans and vegetables.
One day, I had my friend Teresa over, who’s also a plant-based foodie (and uber-talented photographer). We spent the afternoon food styling some of the things I made, and ate this curry potato. I basically made it for her, because she requested something with beans as the protein. Plus, I wanted to get some baked potatoes from that restaurant, so thought of this combination. And it was delicious! So thanks for the idea, your expertise, and a great afternoon, Teresa!
Two-bean curry on baked potato
This two-bean curry on baked potato is perfect for hungry tummies, cooler days, and is a perfect blend of a typical comfort food (baked potatoes) with ethnic flair (curry).
Preheat oven to 400 degrees F. Line a baking sheet with foil.
Scrub the potatoes, and pierce the skin about 10 times with a fork (for each potato). Rub each potato with some olive oil, and sprinkle a little salt on each one.
Bake for about an hour or a little over an hour, until a fork can easily pierce through the potato.
for the curry:
While potatoes are baking, prepare the curry. In a French oven, heat the oil on medium heat until shimmering and hot. Add the onion, garlic, bell pepper, curry powder, turmeric, kosher salt, and crushed red chili pepper, sauteeing and stirring for 3-4 minutes, until vegetables soften.
Add the black beans and red kidney beans and continue to saute. Add the vegetarian no-chicken broth and coconut milk. Increase the heat to medium-high and bring to a simmer.
In a small bowl, whisk together the cornstarch and water until smooth. Add this to the simmering curry, and stir well. Lower the heat to medium-low, allowing the curry to slightly thicken.
Cook for another 15 minutes; season to taste. When potatoes are fully baked, halve the potatoes and ladle curry onto each half before serving. Garnish with green onion.