3-4 tablespoons nondairy milk
3/4 teaspoons yellow curry powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4-3/4 teaspoon garam masala (optional, I made it without this and recipe tasted great)
1/4 teaspoon ground coriander
1 teaspoon prepared yellow mustard
juice of 2 lemon wedges
1/2 cup frozen peas (thawed)
cilantro (optional, garnish)
Preheat oven to 400 degrees Farenheit.
Pierce potatoes with fork. Wrap potatoes in parchment, then foil and bake for 1 hour (until tender). Let cool, then slice in half and scoop out potato flesh leaving about 1/8 inch of flesh on skin.
Transfer scooped potato flesh into a large bowl and mash. Add remailing ingredients, except for peas and cilantro and blend. Add more curry and/or cayenne to desired taste. Add salt to taste, if desired. Mix in peas.
Scoop mixture back into potato shells. Bake for another 5-10 minutes. You can finish them with the broiler to brown the top.
Garnish with cinlantro if using.