Preparation time: 10 minutes
Cooking time: 50 minutes
Servings: 2


1/2 cup (80g) red onion, finely chopped
2 teaspoon finely chopped fresh ginger
4 garlic cloves, finely chopped
2 Thai chili, finely chopped
2 teaspoon extra virgin olive oil
2 teaspoon ground turmeric
2 teaspoon ground cumin
Pinch of ground clove
Pinch of ground cinnamon
2 medium baking potato
1 cup (200g) canned chopped tomatoes
2 teaspoon brown sugar
1/2 cup (75g) red bell pepper, cored, seeds removed and roughly chopped
7/8 cup (190ml) vegetable stock
2 tablespoon cocoa powder
1 teaspoon sesame seeds
2 teaspoons peanut butter (smooth if available, but chunky is fine)
7/8 cup (150g) canned kidney beans
4 tablespoons (10g) parsley, chopped


Heat the oven to 400°F.
Fry the ginger, garlic, onion, and chili in the oil in a medium saucepan over
medium heat for about 5minutes, or until soft. Add the spices and cook
further for 2 minutes.
Place the potato on a baking tray in the hot oven and bake for 30 to 45
minutes, until soft in middle (or longer, depending on how crispy you like the
Meanwhile, add the tomatoes, sugar, red pepper, stock, cocoa powder,
sesame seeds, peanut butter, and kidney beans to the saucepan and simmer
gently for 30 to 45 minutes. Sprinkle with the parsley to finish. Cut the potato
in half and serve the mole on top.


Calories: 2650 kcal
Protein: 34.62 g
Fat: 218.38 g
Carbohydrates: 164.41 g