Ingredients
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4
-
2
-
1
-
1/4
-
1 - 1 1/2
-
1
-
1/2
-
1
-
2
-
-
-
-
-
-
Directions
Steps
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1
Done
|
Cut a Small Amount Off the Bottom of the Onions to Ensure They Will Stand Upright. |
|
2
Done
|
Cut 1/4 Down from the Top and Discard Top Piece. |
|
3
Done
|
Place Onions in a Large Pot of Boiling Salted Water For 20 Minutes. Remove and Let Cool. |
|
4
Done
|
in the Mean Time, Cook Potatos and Carrots Separately Until Tender. (i Steam Mine, but Any Method Would Work Just as Well.). |
|
5
Done
|
Once Cooked, Let Cool Slightly and Dice Up Julienned Carrots. You Should Now Have Tiny Little Squares. |
|
6
Done
|
Preheat Oven to 180 Celsius (350f). |
|
7
Done
|
Go Back to Onions and Remove Inner Layers and Any Tough Outer Skin Layers, Leaving 2 Outer Layers Intact. This Can Be Done With a Melon Baller, or Teaspoon. You May End Up With a Hole in the Bottom - Never Mind, This Won't Even Be Noticed. |
|
8
Done
|
Dice Up Some of the Left Over Onion Roughly Until You Have Approximately 1 Tablespoon. Place 1/2 Teaspoon Into Each Hollowed Out Onion. |
|
9
Done
|
Mash Potato Until Smooth, and Then Mix With Carrot, Coconut Milk, Curry Powder, Salt and Pepper. |
|
10
Done
|
Share Potato Mix Among Onions Shells Until They Are Full. |
