Curried Beef Potato

Ingredients

• 4 large evenly shaped potatoes (about 200g each)
• 1 onion, finely chopped
• 200 gram lean beef mince
• 2 teaspoon curry powder
• 1 tomato, finely chopped
• 1 zucchini, grated
• 1 tablespoon tomato paste
• 2 tablespoon of low fat natural yoghurt

Preparation

• Pierce the potatoes a few times with a small sharp knife and place directly on the shelf of a preheated hot (210°C or 415°F) oven and bake for at least 1 hour.
• Leave in the oven for 1½ hours for really crispy skins.
• Spray a non-stick frying pan with oil and heat.
• Cook onion 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, finely chopped 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 yogurt.