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Creamy Vegan Indian Potato Bake

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Creamy Vegan Indian Potato Bake


Creamy Vegan Indian Potato Bake

Spicy vegan korma curry paste and coconut cream make this delicious creamy Indian potato bake a vegan delight to remember.

- Super Food Ideas


Ingredients

  • 500g white potatoes, peeled, cut into 3cm pieces
  • 500g orange sweet potato, peeled, cut into 3cm pieces
  • 1 red onion, halved, sliced
  • 10g packet fresh curry leaves
  • 400ml can coconut cream
  • 1/4 cup vegan korma curry paste
  • 1 cup fresh coriander sprigs, to serve


Method

  1. Preheat oven to 200°C/180°C fan-forced.
  2. Place potatoes, onion and curry leaves in a 6cm-deep 24cm x 35cm baking dish. Toss to combine. Whisk coconut cream and curry paste in a bowl until combined. Pour over potato mixture. Season with salt and pepper. Cover with greased foil.
  3. Bake for 1 hour. Uncover. Bake for a further 15 minutes or until browned and potatoes are tender. Serve sprinkled with coriander.


EQUIPMENT

6cm-deep, 24cm x 35cm baking dish



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