Coconut curry dauphinoise

Coconut curry dauphinoise

This vegan dauphinoise recipe from chef Sabrina Gidda is a revelation. “I’m sure there’ll be many who feel a potato gratin should accompany roast meats or feature as a side dish, but I think this is absolutely knockout,” says Sabrina. “I’d eat it with a green salad and a cool crisp glass of riesling.”

Coconut curry dauphinoise

Check out more easy vegan recipes.

Recipe from Modern South Asian Kitchen by Sabrina Gidda (Quadrille £26, March 2023). Photography by Maria Bell

  • Serves icon Serves 2-4
  • Time icon Hands-on time 20 min. Oven time 1 hour

This vegan dauphinoise recipe from chef Sabrina Gidda is a revelation. “I’m sure there’ll be many who feel a potato gratin should accompany roast meats or feature as a side dish, but I think this is absolutely knockout,” says Sabrina. “I’d eat it with a green salad and a cool crisp glass of riesling.”

Check out more easy vegan recipes.

Recipe from Modern South Asian Kitchen by Sabrina Gidda (Quadrille £26, March 2023). Photography by Maria Bell

Nutrition: per serving

Calories
648kcals
Fat
26.5g (14.8g saturated)
Protein
10.7g
Carbohydrates
86.5g (11.8g sugars)
Fibre
10.1g
Salt
0.9g

Ingredients

  • 3 tbsp vegetable oil
  • 2 large onions, finely sliced
  • 2 heaped tsp ginger paste
  • 2 heaped tsp garlic paste
  • 2 tsp green chilli paste or finely chopped green chilli
  • ½ tsp ground turmeric
  • 1 tsp garam masala
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp sea salt
  • 7 large floury potatoes (such as maris piper)
  • 2 x 160ml tins coconut cream
  • 300ml vegetable stock
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Method

  1. Heat the oil in a frying pan, add the sliced onions and fry for 10 minutes until softened and beginning to brown. Add the ginger, garlic and chilli pastes (or chilli), cook for 5 minutes, then add the spices and salt. If you need to, add a splash of water to make sure the spices don’t burn.
  2. Meanwhile, peel the potatoes, then slice them as finely as you can, ideally using a mandoline. You want them all to be of an even thickness otherwise they won’t cook evenly. Mix the coconut cream and stock together in a jug.
  3. Heat the oven to 180°C fan/gas 6. Begin layering the potatoes in an ovenproof dish as evenly as you can. I aim for 4 layers in total, with the onion mix spread between each layer, with a final layer of potatoes on top. Pour in the coconut stock until the dish is full.
  4. Bake for 1 hour or until your potatoes are tender and the dish is bubbling.

Nutrition

Nutrition: per serving
Calories
648kcals
Fat
26.5g (14.8g saturated)
Protein
10.7g
Carbohydrates
86.5g (11.8g sugars)
Fibre
10.1g
Salt
0.9g

delicious. tips

  1. You can cook the onion mixture up to a day in advance. Peel and slice the potatoes just before assembling so they don’t oxidise and turn brown.

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Recipe By:

Sabrina Gidda

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