Hugh Fearnley-Whittingstall inspired these delicious spuds. He loves the combination of potatoes, mushrooms and curry and I love it too. It’s simple, tasty and oh so delicious!
curried mushroom spuds
(Recipe adapted from Three Good Things)
Author: anél potgieter
- 2 baking potatoes, +- 270g each
- 2 tablespoons sunflower oil
- 1 t mustard seeds
- 1 t cumin seeds
- 200g mushrooms, sliced
- 1 fat garlic clove, finely grated
- 2 t strong curry powder
- 30 g of butter
- Freshly ground black pepper
- Handful fresh coriander, chopped
- Preheat the oven to 200 °C and bake the potatoes for about an hour or until completely tender. Meanwhile, heat the oil over a medium heat and fry mustard and cumin seeds for about 1 minute.
- Add the mushrooms and fry for 5 minutes until tender and brown. Then add the garlic and curry powder and fry for another minute. Set aside.
- Halve the baked potatoes. Scoop out most of the baked flesh into a bowl, leaving each potato skin with a 5mm thick shell of flesh.
- Mash the scooped-out potato with the butter and some salt and pepper, then lightly stir in the curried mushrooms.
- Spoon the mixture back into the potato shells and heat through in the oven for 10–15 minutes. Serve with some fresh coriander.