We adore potatoes in our house, so discovering new ways to make them challenges me. I’m also a fan of the one-pot dinner. While these take a little bit of prep, if you pre-bake the potatoes they come together really quickly and are so yummy. I used my home-made Thai green curry paste from last year’s Hatch chiles, which I froze in small containers, 2 T. in each.
Hat tip here to the recipe that inspired this: the brilliant Samosa Stuffed Baked Potatoes in Veganomicon. This is the same concept but with Thai curry instead of Indian spices. Here’s the fun little video of me making Thai green chile paste.
vegan, gluten-free, reduced-sugar diets
low-sodium, migraine diets (okay if using homemade curry paste that follows the diet, omit kaffir lime leaves for migraine diet)
All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. Look for midweek posts on meditation, service, and life lessons, helping you create inner balance.