Chickpea & Spinach Curry Twice Stuffed Potatoes
Fills Three or Four Medium Potatoes
For 1½ - 2 cups mashed potatoes
  • ¼ cup diced onion
  • olive oil
  • ½ cup chickpeas, drained
  • 1 cup frozen spinach (if using fresh, use two cups)
  • 1 tablespoon curry powder
  • salt and pepper to taste
  • ¼ cup tomato sauce (keep some frozen just to throw into recipes like this)
  1. Saute the onion in a small amount of olive oil over medium heat until softened and beginning to change color.
  2. Stir in the curry powder, salt and pepper.
  3. Add the chickpeas, spinach and tomato sauce. Stir to combine.
  4. Continue to cook until the liquid is more or less evaporated and the curry is mostly dry.
  5. Add the curry to the mashed potatoes and combine.
  6. Spoon about ½ cup potato mixture into the prepared potato shells and arrange on a baking sheet.
  7. Bake in a 350 degree oven for 15 - 20 minutes or until heated through if serving right away.
  8. Otherwise place the baking sheet into the freezer for two hours or until frozen enough that the potatoes can be handled without crushing them.
  9. For long term storage wrap each potato shell (half) in waxed paper, then again in foil. Store in a large plastic bags for up to three months.
  10. To reheat, unwrap all the layers and place in a 350 degree oven for 40 minutes or so. If you'd rather microwave, remove the foil layer and microwave on medium heat (50% power) for 6 minutes or until heated through.
Recipe by Lydia's Flexitarian Kitchen at