6-10 baby russet potatoes

1 bell pepper chopped

1 medium onion sliced

2 cloves of minced garlic

1 T of curry powder

1T of arrowroot powder

1t of ground coriander

1t of ground ginger

10oz of frozen spinach

1 cup of coconut milk

top with nutritional yeast

For Homemade Curry:

2T of ground cumin

2T of ground coriander

2t of garlic powder

2t of ground turmeric 

2t of ground fenugreek

Wash the potatoes and then put them in the instant pot with 1 cup of water and push the manual mode and cook for 10 min. After the potatoes are done, let them cool. Preheat the oven to 350º. In a pan, add the chopped bell pepper, the sliced onion, and the grape-seed oil and cook on medium heat. Cook until the onions are translucent and then add the garlic, curry power, coriander, and the ginger in and cook for about 1 min. After that, add the arrowroot powder, spinach, and the milk and cook for 5 min. Set the pan aside and then slice the potatoes in half lengthwise and scoop the potatoes flesh out and put in a bowl. When scooping the potato flesh out, you may want to keep a little in the  skin so it stay in a bowl shape. Once all the potatoes are finished, add the potato flesh in with the mixture in the pan and cook for about 3 min. Mash the potatoes but not all the way. On a stone tray, place the potato skin on it and start to fill each one with some mixture and then place them in the oven for 30 min.

This recipe is adapted by Forks over Knives.