AIS Sports Nutrition

Curried beef potato

Take 4 large evenly shaped potatoes about 300g each. Clean them if necessary and pat the skin dry with paper towel. Pierce the potatoes a few times wiht a small sharp knife and place directly on the shelf of a preheated hot (210oC or 415oF) oven and bake for at least 1 hour (or 1.5 hr for really crispy skins). When the potatoes are cooked, cut a cross in the top of each one, pull apart, and spoon heated curry over the top.

To make the curry:

Spray a nonstick frying pan with oil and heat. Cook 1 finely chopped small onin over medium heat for 2 minutes or until just soft. Add 200g lean beef mince and cook for 5 minutes or until browned, breaking up lumps with a wooden spoon. Stir in 2 teaspoons curry powder, 1 finely choopped tomato, 1 grated zucchini and 1 tablespoon tomato paste. Cook, stirring, for another 3 minutes. Spoon the meat over the potatoes and top with a dollop of low-fat natural yoghurt.

 

ANALYSIS per serve 
Energy kJ (Cal)
2652 (633)
1326 (317)
Carbohydrate (g)
93
46
Protein (g)
41
21
Fat (g)
10
5
Iron, Vitamin C, Zinc, Fibre

Preparation time: 15 minutes
Cooking time: 60-90 minutes
Serves: 2-4

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