Ingredients
- 4 medium white potatoes, skin scrubbed and chopped into 3cm peices.
- 1 teaspoon curry powder.
- 1/3 cup frozen green beans.
- 2 cups kale, destemmed and finely shredded.
- 4 eggs.
Directions
- 1. Preheat oven to 200°C/400°F/Gas Mark 6.
2. Place the potatoes, curry powder and a dash of olive oil or melted butter into a large bowl. Toss to combine until the potatoes are evenly coated. Place the potato chunks between 4 different pieces of foil about 30 cm long each. Close the foil up and place in the oven. Bake for 25 minutes.
3. Remove foil pockets from the oven, open carefully and add in kale, peas and crack an egg in each one. Close the foil back up and place back in the oven. Cook for a further 10 minutes until egg is cooked to your liking.
4. Serve with a generous seasoning of salt and pepper.
Note
Optional: Sprinkle with chilli flakes if you like a kick!
Make it a meal: Toss the contents of each Indian Baked Potato Pockets with 1 cup baby spinach and 50g green beans.
Styling by Gemma Lush.
These small parcels of goodness pack a flavour punch! They’re filled with curry-spiced spuds and a dose of greens for good measure. Then crack an egg in if you’re feeling like a boost of protein.
Ingredients
- 4 medium white potatoes, skin scrubbed and chopped into 3cm peices.
- 1 teaspoon curry powder.
- 1/3 cup frozen green beans.
- 2 cups kale, destemmed and finely shredded.
- 4 eggs.
Directions
- 1. Preheat oven to 200°C/400°F/Gas Mark 6.
2. Place the potatoes, curry powder and a dash of olive oil or melted butter into a large bowl. Toss to combine until the potatoes are evenly coated. Place the potato chunks between 4 different pieces of foil about 30 cm long each. Close the foil up and place in the oven. Bake for 25 minutes.
3. Remove foil pockets from the oven, open carefully and add in kale, peas and crack an egg in each one. Close the foil back up and place back in the oven. Cook for a further 10 minutes until egg is cooked to your liking.
4. Serve with a generous seasoning of salt and pepper.
Note
Optional: Sprinkle with chilli flakes if you like a kick!
Make it a meal: Toss the contents of each Indian Baked Potato Pockets with 1 cup baby spinach and 50g green beans.
Styling by Gemma Lush.