Name: Creamy Vegan Indian Potato Bake recipe
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 6
Cuisine: indian
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

by Super Food Ideas Last updated on 06/05/2020

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

Step 1

Preheat oven to 200°C/180°C fan-forced.
Step 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.
Step 3

Bake for 1 hour. Uncover. Bake for a further 15 minutes or until browned and potatoes are tender. Serve sprinkled with coriander.