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

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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