Updated: Jul 20, 2018
6 large potatoes
2 tablespoons sunflower oil
salt for seasoning
pepper for seasoning
2 celery stalks, chopped
1 yellow pepper, de-seeded and chopped coarsely
2 garlic cloves, crushed
1 carrot, chopped
1 onion, chopped
1 tablespoons curry powder
1/2 tsp chilli flakes, optional
1 cup dried red lentils, washed
400g diced fresh tomatoes
Handful of chopped fresh coriander
A little sour cream to serve if desired and if not cooking vegan.
Note: When I haven't got curry powder, I use garam masala instead. An alternative is to mix together a teaspoon each of ground cumin, ground coriander, turmeric powder, chilli powder and 1/2 teaspoon of garam masala powder - and just use a tablespoon of the mixture in the above recipe.
Preheat oven to 250°C/230°C Fan/Gas Mark 8
Prick each potato with a fork several times. Rub the whole potato with a little of the oil and season with salt and pepper. Wrap in foil, place in a baking dish and cook for 45 minutes (depending on size) or until potato is tender.
Meanwhile, heat remaining oil in a pan over medium heat. Add vegetables and reduce the heat to low. Cook for 10 mins until soft. Stir in the curry powder and chilli flakes, and stir over heat for 1 minute. Add the lentils, tomatoes and 2 cups water. Stir well and cook partly covered for 15-20 minutes until thick.
To serve, unwrap the potatoes and cut a cross into each, but don’t cut all the way through. With both hands, press near the base of each potato and the top should open out. Spoon the lentil mixture into the centre.
Sprinkle with coriander and serve with a dollop of soured cream if desired (omit if cooking vegan).