Creamy Vegan Indian Potato Bake
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Spicy vegan korma curry paste and coconut cream make this delicious creamy Indian potato bake a vegan delight to remember.
Recipe by Australia's best
- Easy
- 0:10 Prep
- 1:15 Cook
- 6 Servings
Recipe by Australia's best
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
- 1/2 cup fresh coriander sprigs, to serve or parsley
Method
- Preheat oven to 200°C/180°C fan-forced.
- 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.
- Bake for 1 hour. Uncover. Bake for a further 15 minutes or until browned and potatoes are tender. Serve sprinkled with coriander.
