Korma Dauphinois

  • 19 ingredients

https://www.bosh.tv/recipes/korma-dauphinoise

Serves: 0

Ingredients

For the Potatoes

  • 1kg Maris Piper
  • Salt and pepper, to taste

For the Korma Sauce

  • 1 tbsp coconut oil or olive oil
  • 1 large onion
  • 3 cloves garlic
  • 1 tbsp fresh ginger
  • 2 tbsp mild curry powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp garam masala
  • 2 tsp ground turmeric
  • 250ml plant-based cream
  • 300ml vegetable stock
  • 50g ground almonds
  • Salt and pepper

For Topping

  • 2 tbsp flaked almonds
  • Fresh coriander
  • Pomegranate seeds
  • Fresh chilli, finely sliced

Before you start

Saucepan | Baking dish | Preheat the oven to 200ºC

Step 1

Prepare the Korma Sauce

  • Heat the coconut oil in the saucepan over a medium heat
  • Add the ground spices and cook for 20-30 seconds until fragrant then add the onion and cook for 6-7 mins until soft and beginning to caramelise, adding a little water if necessary
  • Add the ginger and garlic for another 2 mins until fragrant
  • Pour in the cream and vegetable stock, stirring to combine
  • Add the ground almonds for added creaminess and thickness
  • Season with salt and pepper
  • Remove from the heat

Ingredients

  • 1kg Maris Piper
  • Salt and pepper, to taste
  • 1 tbsp coconut oil or olive oil
  • 1 large onion
  • 3 cloves garlic
  • 1 tbsp fresh ginger
  • 2 tbsp mild curry powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp garam masala
  • 2 tsp ground turmeric
  • 250ml plant-based cream
  • 300ml vegetable stock
  • 50g ground almonds
  • Salt and pepper

Step 2

Assemble the dauphinois

  • Lightly grease a large baking dish with a little coconut oil
  • Arrange a single layer of potato slices on the base of the dish, slightly overlapping them
  • Season with salt and pepper, then pour over ⅓ of the korma sauce, spreading it evenly over the potatoes
  • Repeat this another 2 times, making sure to season and finish with the korma sauce

Ingredients

  • 1kg Maris Piper
  • Salt and pepper, to taste
  • 1 tbsp coconut oil or olive oil
  • 1 large onion
  • 3 cloves garlic
  • 1 tbsp fresh ginger
  • 2 tbsp mild curry powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp garam masala
  • 2 tsp ground turmeric
  • 250ml plant-based cream
  • 300ml vegetable stock
  • 50g ground almonds
  • Salt and pepper

Step 3

Bake the dauphinois

  • Cover the dish with foil and bake in the preheated oven for 45 minutes
  • Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbly
  • You can check for doneness by inserting a knife into the centre - it should slide in easily
  • Sprinkle over the almonds and add back in for a final 5 minutes

Ingredients

  • 1kg Maris Piper
  • Salt and pepper, to taste
  • 1 tbsp coconut oil or olive oil
  • 1 large onion
  • 3 cloves garlic
  • 1 tbsp fresh ginger
  • 2 tbsp mild curry powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp garam masala
  • 2 tsp ground turmeric
  • 250ml plant-based cream
  • 300ml vegetable stock
  • 50g ground almonds
  • Salt and pepper

Step 4

Garnish and Serve

  • Let the dauphinois cool for 5 minutes
  • Top with fresh coriander, pomegranate seeds, and a sprinkle of fresh chilli if desired

Ingredients

  • 1kg Maris Piper
  • Salt and pepper, to taste
  • 1 tbsp coconut oil or olive oil
  • 1 large onion
  • 3 cloves garlic
  • 1 tbsp fresh ginger
  • 2 tbsp mild curry powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp garam masala
  • 2 tsp ground turmeric
  • 250ml plant-based cream
  • 300ml vegetable stock
  • 50g ground almonds
  • Salt and pepper