-
1
Cut a small amount off the bottom of the onions to ensure they will stand upright.
-
2
Cut 1/4 down from the top and discard top piece.
-
3
Place onions in a large pot of boiling salted water for 20 minutes. Remove and let cool.
-
4
In the mean time, cook potatos and carrots separately until tender. (I steam mine, but any method would work just as well.).
-
5
Once cooked, let cool slightly and dice up julienned carrots. You should now have tiny little squares.
-
6
Preheat Oven to 180 Celsius (350F).
-
7
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
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
Mash potato until smooth, and then mix with carrot, coconut milk, curry powder, salt and pepper.
-
10
Share potato mix among onions shells until they are full.
-
11
Place onions in oven safe dish with lid, cover and cook at 180 Celsius for 20 minutes.
-
12
Remove from oven, top onions with diced tomato and bread crumbs.
-
13
Place under griller on med-high for 10 minutes or until crumbs brown.
