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Keema Curry Stuffed Baked Potatoes

  • Prep Time:
  • 15 min
  • Cook Time:
  • 1 hr 15 min
  • Yield:
  • 4 servings

Baked potatoes are a great starting point for so many healthy and satisfying meals. Simply split open a hot, crispy spud, stuff it full of something savory and yummy, and dinner is done. But what makes for a great tater topper? Think beyond mere broccoli and cheese with Longève Original Plant-Based Protein Crumbles. Quick and easy to both prep and cook, Longève offers so many ways to pack in the protein while piling on the flavor. Try this Indian-inspired curry on your next hot potato. It's rich, robust and oh, so flavorful. Feel free to swap out the Russet for a baked sweet potato or guild your tuber with a dollop of coconut yogurt or vegan sour cream.

View PDF version with nutrition facts.


Plant-based Protein Crumbles


  • 4 small Russet potatoes
  • 1.5 cups (2 oz) Longève Original Crumbles
  • 2 Tbsp. vegetable oil
  • ½ yellow onion, minced
  • 1 – 2 large cloves garlic, minced
  • ½ inch fresh ginger, peeled and minced
  • 1 small green chile (like serrano), seeded and minced
  • ½ tsp. ground cumin
  • ½ tsp. ground coriander
  • ¼ tsp. ground turmeric
  • 1/8 tsp. cayenne pepper (or more, to taste)
  • ½ tsp. salt
  • 1 large tomato, diced
  • 1/3 cup frozen green peas
  • 1.5 tsp. garam masala
  • 1 small handful cilantro, chopped


  1. Preheat oven to 425 degrees.
  2. Scrub potatoes, dry thoroughly and transfer to a baking pan. Bake in preheated oven for about 1 hour, or until completely tender. Remove from oven and let cool. A microwave may be used to speed up cooking time.
  3. To make keema curry: Combine Longève crumbles with ¾ cup hot water and let stand to rehydrate.
  4. Heat vegetable oil in a large, non-stick skillet over medium-high heat. Add minced onion, garlic, ginger and chile and cook, stirring frequently, for about 5 minutes, until starting to turn golden brown.
  5. Add cumin, coriander, turmeric, cayenne, salt and rehydrated Longève crumbles. Cook and stir for an additional 2 minutes. Add diced tomato and frozen green peas and cook for another 5 – 6 minutes, or until tomato has softened completely. Stir in garam masala and chopped cilantro and remove from heat.
  6. To serve: Carefully split and open each warm potato to create a pocket for stuffing. Spoon the warm keema curry into each potato. Garnish with coconut yogurt, if desired.

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