Curried Potato Bake

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1 kilo potatoes

750 g sweet potatoes

1 tablespoon curry powder

400 ml coconut milk

2 cups grated cheese

Salt and pepper to taste

Cooking oil spray

1 brown onion halved, thinly sliced

1 cup frozen peas

Fresh coriander leaves to garnish

Peel potatoes and leave whole.  Peel sweet potatoes and cut into large pieces.  Boil potatoes and sweet potatoes separately until just tender.   Drain well and cool slightly.  Cut all potatoes into thin slices.

Combine curry powder, coconut milk and cheese in a saucepan.  Season with salt and pepper.  Stir over a low heat until cheese is melted.

Spray a large ovenproof dish with cooking oil.   Layer half the sweet potato, onion, peas and potato into dish.  Pour over half the mixture.  Repeat the layers with remaining sweet potato, onion, peas, potato and mixture.

Cook uncovered in a hot over 200 C for about 20 minutes. Or until top is golden brown.

Garnish with coriander leaves.

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