A cauliflower, garden pea and chickpea topping can transform an ordinary baked potato to a delicious vegetarian Indian-style meal.
5 people made this
1 small cauliflower
2 tbsp ghee or sunflower oil
400g can chickpea dhal
100g frozen peas
thick plain or Greek-style yoghurt
2 tbsp chopped fresh coriander
Method Prep:10min › Cook:10min › Ready in:20min
Stir-fry tiny florets cut from 1 small cauliflower in 2 tbsp ghee or sunflower oil for 3 minutes. Add 3 tbsp water and continue cooking for 2-3 minutes or until the water has evaporated and the florets are just tender and beginning to colour. Add a 400g can chickpea dhal and 100g frozen peas. Gently heat until the peas are hot and the dhal is bubbling. Spoon the dhal into the split baked potatoes, and top each with a large spoonful of thick plain or Greek-style yoghurt, blended with 2 tbsp chopped fresh coriander.