I was playing in the kitchen tonight… as I am most nights, and I made something awesome. I was in the mood for potato bake, but we all know that means heart clogging cheese, milk, cream, no? Unholy amounts of cheese..? Well, no. Not if I’m in charge 😉 I was thinking of how to make a delicious creamy potato bake that would satisfy my creamy potato cravings. I had thought about making a potato bake with a tomato based sauce and I decided that was not what I was searching for. I rummaged around my cupboard for a little while before I found a lonesome tin of coconut milk. Bingo! My brain began working and inventing. I didn’t know if I was going to be making a hot mess or something epic. It turned out that the latter was true on this occasion. I went with my instinct and decided to use ginger, lots of garlic, turmeric and chilli. These are my favourite flavours at the moment. Here’s how I made this delicious potato bake. Nope it isn’t pretty but it is pretty darn delicious. You wouldn’t be able to tell it is vegan.
This recipe makes enough to serve about 4 people I guess..
- Oil (any kind – coconut would be the best)
- 5 cloves garlic, finely chopped
- 2″ piece turmeric, peeled and chopped
- 1 large red chilli, chopped
- 1″ piece ginger, peeled and finely chopped
- 1 large onion, diced
- Lots of potatoes, sliced (sorry I have no idea how many…)
- 1 tin coconut milk
- Salt and pepper
- Freshly grated nutmeg
Here’s what you’ve got to do…
- Heat the oil in a saucepan. Add the onion, chilli, turmeric, garlic and ginger. Gently fry until the onion is soft, then remove from the heat.
- Meanwhile, scrub and slice the potatoes (don’t peel them!). Place in a large pot of boiling water and par boil for about 3-4 minutes. Drain and put back in the pan.
- Add the tin of coconut milk to the onion / spices. Season with salt and pepper.
- Mix the coconut mixture in with the potatoes stir until they are all coated.
- Put everything into a baking dish. It doesn’t matter if the potatoes are not submerged – these ones will get good and crispy. Grate fresh nutmeg over the top.
- Put in a hot oven for about 40 minutes or until it is cooked through.
- Bon appetit!
This is really good guys – give it a go and let me know what you think. I served mine with Abu Noor garlic flat bread and some gently steamed broccoli.
I went for a lovely walk this afternoon and I saw the sweetest thing that I wanted to share with you… Deer, so close to me. Merrily wagging it;s tail. Eating conkers. Too cute. Wow. Apparently deer eat conkers, I thought they just ate grass but nope, googled it and they go nuts for conkers. They made the most adorable crunchy sound when they were eating, I don’t think you can hear this on the video. It was a-freakin-dorable I tell you.
Enjoy! Let me know if you make this recipe, if you have a different way of making vegan potato bake, and if you think deer are too cute ♥
Peace and love,