Creamy Vegan Indian Potato Bake recipe

Name: Creamy Vegan Indian Potato Bake recipe
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Ingredients: 500g white potatoes, peeled, cut into 3cm pieces; 500g orange sweet potato, peeled, cut into 3cm pieces; 1 red onion, halved, sliced; 10g packet fresh curry leaves; 400ml can coconut cream; 1/4 cup vegan korma curry paste; 1 cup fresh coriander sprigs, to serve

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Prep Time: 10 minutes

Cook Time: 75 minutes

Total: 85 minutes

Servings: 6

Author : Super Food Ideas

spicy easy dinner bake

Ingredients

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500 grams white potatoes, peeled, cut into 3cm pieces500 grams orange sweet potato, peeled, cut into 3cm pieces1 red onion, halved, sliced10 grams packet fresh curry leaves400 milliliters can coconut cream1/4 cup vegan korma curry paste1 cup fresh coriander sprigs, to serve

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Instructions

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Step 1

Preheat oven to 200°C/180°C fan-forced.

Step 2

Place potatoes, onion and curry leaves in a 6cm-deep 24cm x 35cm baking dish. Toss to combine. Whisk coconut cream and curry paste in a bowl until combined. Pour over potato mixture. Season with salt and pepper. Cover with greased foil.

Step 3

Bake for 1 hour. Uncover. Bake for a further 15 minutes or until browned and potatoes are tender. Serve sprinkled with coriander.