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Coconut curry dauphinoise

Name: Coconut curry dauphinoise
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: Serves 2-4
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

By: Sabrina Gidda

Published: 16 Jun 23
Updated: 25 Mar 24

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

Easy
March 2023

Test kitchen approved

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

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

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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

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.
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.
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.