The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Loaded jackets with curry-spiced beans & mushrooms
When you’re not sure what you fancy, you can’t beat a super-comforting jacket spud. Our baked potatoes are piled high with borlotti beans, mushrooms and colourful veg in our convenient medium curry sauce, while a crunchy little gem and radish salad brings a fresh, peppery finish.
Plants 6
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 2 large potatoes
- 1 onion
- 120g chestnut mushrooms
- 1 carrot
- 1 pepper
- 230g borlotti beans (Rehydrated beans, water, salt, antioxidant: ascorbic acid.)
- 250g Slimming World medium curry sauce (Chopped Tomatoes (70%), Caramelised Onions, Water, Tomato Paste, Ginger Paste, Garlic Paste, Garam Masala (2.5%) (Coriander Seed, Cumin Seed, Cinnamon, Ginger, Black Pepper, Cloves), Onion Powder, Coriander, Salt, Ground Spices (Star Anise, Cardamon, Cayenne Pepper), Acidity Regulator: Lactic Acid)
- 1 little gem lettuce
- 3 radish
- 1 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
Nutritional Information
Calories: 508
Protein: 23g
Carbs: 92g
Fat: 3.1g
Ingredients
- 4 large potatoes
- 2 onion
- 240g chestnut mushrooms
- 2 carrot
- 2 pepper
- 460g borlotti beans (Rehydrated beans, water, salt, antioxidant: ascorbic acid.)
- 500g Slimming World medium curry sauce (Chopped Tomatoes (70%), Caramelised Onions, Water, Tomato Paste, Ginger Paste, Garlic Paste, Garam Masala (2.5%) (Coriander Seed, Cumin Seed, Cinnamon, Ginger, Black Pepper, Cloves), Onion Powder, Coriander, Salt, Ground Spices (Star Anise, Cardamon, Cayenne Pepper), Acidity Regulator: Lactic Acid)
- 2 little gem lettuce
- 6 radish
- 2 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
Nutritional Information
Calories: 508
Protein: 23g
Carbs: 92g
Fat: 3.1g
Loaded jackets with curry-spiced beans & mushrooms
When you’re not sure what you fancy, you can’t beat a super-comforting jacket spud. Our baked potatoes are piled high with borlotti beans, mushrooms and colourful veg in our convenient medium curry sauce, while a crunchy little gem and radish salad brings a fresh, peppery finish.
Cook time:
45 mins
Cuisine:
American
Food group:
Vegan
Allergens: Sulphites
Cooking Instructions
Before you start
- 1x baking tray lined with baking paper
- 1x non-stick saucepan
- 1x mixing bowl
Bake the potatoes
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Halve the potatoes, then score a diamond pattern into the cut sides and put them on a baking tray lined with baking paper. Spritz with cooking spray, lightly season and roast for 35-40 mins, until soft.
Veg out!
- Meanwhile, peel and finely dice the onions. Thinly slice the mushrooms.
- Coarsely grate the carrots, then deseed and finely dice the peppers.
Make your spiced beans
- Spritz a large non-stick saucepan with cooking spray and put it over a high heat. Fry the onions, mushrooms, carrots and half the diced peppers for 6-8 mins until softened.
- Tip in the beans and their water, then pour in the curry sauce. Simmer for 3-4 mins until piping hot, then keep warm while the potatoes cook.
Sort the salad
- Trim and thinly slice the lettuces, then trim the radishes and cut each into 8 wedges. Put them into a mixing bowl with the remaining diced peppers and the vinegar.
- Lightly season with salt and mix well.
Plate up
- Top the baked potatoes with the spiced beans and serve with the salad.