Home > Potato recipes > Coconut curry dauphinoise
By: Sabrina Gidda
- Published:16 Jun 23
- Updated:25 Mar 24
- Test kitchen approved
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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
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
- Dairy-free recipes
- Gluten-free recipes
- Vegan recipes
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.
- Bake for 1 hour or until your potatoes are tender and the dish is bubbling.
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- Recipe from March 2023 Issue
Nutrition
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
delicious. tips
You can cook the onion mixture up to a day in advance. Peel and slice the potatoes just before assembling so they don’t oxidise and turn brown.
Buy ingredients online
Recipe By:
Sabrina Gidda
- Published:16 Jun 23
- Updated:25 Mar 24
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