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