Curried Pocket Breads

Makes: 8

Ingredients:

1 sweet potato, peeled and cubed
2 tablespoons olive oil
1 small onion, chopped
2 tablespoons curry paste
2 tablespoons flour
1 cup water
10 ounce (310 g) can red kidney beans, drained
10 ounce (310 g) can corn kernels, drained
4 small pocket breads

Microwave Method:

1. Place potato in a small bowl. Cover with water and a lid. Cook for 7-9 minutes on HIGH, drain.
2. Place oil and onion into a bowl. Cook for 2-3 minutes on HIGH.
3. Stir in curry paste and flour. Cook for 30 seconds-1 minute on HIGH.
4. Gradually stir in water. Cook for 4-5 minutes on HIGH, stirring halfway through cooking.
5. Fold through kidney beans, corn and potato. Heat for 3-4 minutes on HIGH.
6. Place pocket bread on turntable. Heat for 30-50 seconds on HIGH.
7. Cut bread in half and spoon in filling.

Convection Microwave Method:

1. Place potato in a small bowl. Cover with water and a lid. Cook for 7-9 minutes on HIGH, drain.
2. Place oil and onion into a bowl. Cook for 2-3 minutes on HIGH.
3. Stir in curry paste and flour. Cook for 30 seconds-1 minute on HIGH.
4. Gradually stir in water. Cook for 4-5 minutes on HIGH, stirring halfway through cooking.
5. Fold through kidney beans, corn and potato. Heat for 3-4 minutes on HIGH.
6. Place pocket bread on he Low Rack and heat for 6-8 minutes on CONVECTION 400 degrees F/200 degrees C.
7. Cut bread in half and spoon in filling.

1 serve = 6 g fat, 1 g saturated fat.