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Creamy dairy-free curried potato and pumpkin bake
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Dairy-free, gluten-free, vegan creamy potato, cauliflower, and pumpkin bake - a delicious alternative for dietary restrictions!
Ingredients:
  • 400g cauliflower, cut into small florets
  • 270ml can coconut milk
  • 28.00 gm gluten-free Thai red curry paste
  • 500g butternut pumpkin, thinly sliced
  • 500g desiree potatoes, peeled, thinly sliced
  • 125g can chickpeas, drained, rinsed
  • Fresh coriander leaves, to serve
Instructions:
  • In a large microwavable bowl, place cauliflower and 1 tablespoon of water. Loosely cover with plastic wrap and microwave on HIGH for 5 minutes until very tender. Drain, then transfer to a food processor. Add coconut milk and curry paste. Blend until smooth. Enjoy the creamy cauliflower curry!
  • Preheat your oven to 200C/180C fan-forced and generously grease a 4.5cm-deep baking dish measuring 16.5cm x 22cm at the base and 20.5cm x 26cm at the top.
  • Arrange 1/3 of the pumpkin and potato slices in a slightly overlapping pattern at the bottom of the dish. Drizzle half of the coconut mixture over them. Layer half of the remaining pumpkin and potato slices on top, slightly overlapping. Drizzle the rest of the coconut mixture. Add the remaining pumpkin and potato slices in another layer, again slightly overlapping. Sprinkle with chickpeas and give a light spray of oil. Cover first with baking paper and then with foil before baking.
  • Bake uncovered for a total of 60 minutes until golden brown, then let it stand for 10 minutes before serving and sprinkle with fresh coriander.

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