INDIAN INFLUENCED STUFFED ONIONS
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.
Provided by Sarah
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 168.1, Fat 3.7, SaturatedFat 3, Sodium 801.8, Carbohydrate 32.3, Fiber 4.6, Sugar 8.1, Protein 3.6
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