Curry Baked Tomato Cups
A low-calorie baked dish featuring hollowed-out tomatoes filled with octopus, carrots, peas, and curry sauce, topped with low-fat cheese slices and oven-baked.
Ingredients
Octopus (blanched, ice-water shocked and drained)
unspecified
Diced carrots (blanched)
unspecified
Peas (blanched, ice-water shocked and drained)
unspecified
Tomatoes (hollowed out as cups)
unspecified
Minced garlic
unspecified
Cheese slices (low-fat cheese slices)
unspecified
Salt (for blanching)
1 tsp
Olive oil
1/2 tsp
Salt
a pinch
Low-calorie curry sauce
2 tbsp
Oregano powder
a pinch
Instructions
1
Prepare the octopus
Blanch the octopus in boiling water until cooked, then shock in ice water and drain for later use.
2
Prepare the vegetables
Blanch the diced carrots and peas in salted boiling water, then remove; separately shock the peas in ice water and drain for later use.
3
Stir-fry and cool
Heat a flat pan, add olive oil, sauté the minced garlic over low heat, then add the tomato flesh, diced carrots, peas, and octopus. Stir-fry evenly over medium heat, add seasoning B: salt, low-calorie curry sauce, and oregano powder, mix well, and set aside to cool.
4
Fill and bake
Fill the hollowed tomatoes with the stir-fried mixture, top each with a cheese slice, place in a preheated oven, and bake for about 10 minutes until the cheese melts.
