Classic dauphinoise potatoes are loaded with cream and sometimes cheese, and are one of my favourite things to eat.
The first time I made this I had spuds but no cream, so these were basically an experiment. But it was a really yummy one. It’s also nice to mess with the classics sometimes.
I could eat a massive bowl of this on its own, but it’s works really well as a side dish to marinated tempeh or chicken or fish if you’re a carnivore. This is full of creamy, garlicy, chilli gorgeousness.
Left overs are also great heated up with a fried egg on top.
400ml Tin of Coconut mik
3-4 Cloves of Garlic (minced)
1Tsp Chilli flakes
1 Tsp Ground ginger
Preheat your oven to 180 degrees (Celsius)
Peel and slice your potatoes as finely possible. Some people use a mandolin, but I’ve never been able to use one without cutting myself, I just use a kitchen knife
Add the coconut milk, garlic and spices to a saucepan and heat over a gentle heat, add the sliced potatoes and simmer very gently for 10 minutes
Line a baking dish with parchment paper (you don’t have to this, but it does make it easier to clean the dish afterwards)
Add the potatoes to the dish and spread evenly before putting in oven for 40-45 minutes. Test with a fork to make sure the potatoes are soft
I love a good curry, and this is a really tasty and satisfying curry that can be enjoyed by vegans and meat lovers alike.
Coconut milk adds a lovely creaminess to this and I serve with rice or flat bread, to make it even better sweet potatoes and spinach are full of flavour and vitamins. I top this with some toasted cashew nuts for some extra crunch and protein, but it will still be delicious without them.
It’s also quick enough to be a great midweek meal and is packed full of lovely spices without being hot (unless you love chillies, in which case add as many as you like).
500 Grams Orange sweet potatoes (cut into 3-4 cm chucks, I leave the skins but peel if you prefer)
250 Grams Spinach (you can use frozen spinach if this is what you have)
2 Onions (roughly chopped)
1 Red chilli (cut in half, and seeds removed, add more if you like a hot curry)
3 Cloves of garlic (peeled)
Thumb sized piece of ginger (peeled and roughly chopped)
1 Tbsp Oil
1 Tsp Ground Cumin
1 Tsp Ground Tumeric
1 Tsp Ground Coriander
1 Tsp Salt
Juice of 1 lime, or half a lemon
400 ml Tin of coconut milk
400 ml water
2 Tbsp Fresh coriander (chopped, optional)
2-3 Tbsp Cashew nuts (toasted, optional)
In a food processor, add your onions, chilli, garlic and ginger, and blitz until it makes a smooth(ish) paste
Heat the oil in a large pan and add the paste you just blitzed in the food processor, and cook for 5-10 minutes
Add the spices to the pot and cook for another 5 minutes before adding the sweet potatoes, coconut milk and water. Cook for another 10 minutes (or until the chunks of sweet potato are soft)
Add the lime juice, and spinach and cover until the spinach has wilted. When the spinach has wilted check the seasoning, adding salt if needed, and sprinkle with copped coriander, cook uncovered for another 5-10 minutes if you prefer a thicker curry
If you’re adding cashew nuts, toast them in a dry pan for 2 minutes (it will make them even more delicious)