Dinner,  Hot Dishes,  Vegan

Indian inspired potato gratin


  • 200 Gr root selleri
  • 450 Gr large potatoes
  • 300 Gr sweet potatoes
  • 2-3 shallots
  • 6 garlic cloves
  • 4-6 tsp Curry
  • 3-5 tsp ground coriander
  • 4 tsp ground turmeric
  • 1 tsp Cayenne
  • Salt
  • 300 ml Coconut milk
  • Oil

Clean the vegetables and slice them fine (1-2 mm thick) and place the slices in water to avoid colouring. Chop garlic and onions fine. Pour oil in a pan and fry garlic and spices (don’t fry the turmeric), when the garlic begin to tender add the onions and continue to fry until the onions are tender, you need to keep things moving to avoid burning. When onions are tender remove from the heat at add the turmeric, you’ll have a brown-yellowish paste.

Grease an oven proof pot and place one layer of each of the sliced roots, apply some of the spice paste, continue with another round of roots and spices. You should end up with roots at the top, as spices will burn and turn bitter if they are on top. Add the coconut milk. Cover the pot with grease proof paper and put in the oven at 180 C for 45 min, then remove the paper and sprinkle a little oil on the top and return to the oven for another 50 min.

Serve with rice, salad, naan bread

Change the coconut milk to a mixture of cream and skimmed milk, or just skimmed milk

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