Korma Dauphinoise
Cosy, indulgent, and made for lazy weekend dinners - this Korma Dauphinoise is creamy, golden, and packed with warming spices. Topped with flaked almonds, pomegranate and chilli for that heat, it's perfect for sharing (or not) this weekend.
Serves
Ingredients
For the Potatoes
<item-todo-done>1kg Maris Piper potatoes<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the Korma Sauce
<item-todo-done>1 tbsp coconut oil<item-todo-done><item-todo-done>1 large onion<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>1 tbsp fresh ginger<item-todo-done><item-todo-done>2 tbsp mild curry powder<item-todo-done><item-todo-done>1 tbsp ground cumin<item-todo-done><item-todo-done>1 tbsp ground coriander<item-todo-done><item-todo-done>1 tbsp garam masala<item-todo-done><item-todo-done>2 tsp ground turmeric<item-todo-done><item-todo-done>250ml plant-based cream<item-todo-done><item-todo-done>300ml vegetable stock<item-todo-done><item-todo-done>50g ground almonds<item-todo-done><item-todo-done> salt and pepper<item-todo-done>
For Topping
<item-todo-done>2 tbsp flaked almonds<item-todo-done><item-todo-done> fresh coriander<item-todo-done><item-todo-done> pomegranate seeds<item-todo-done><item-todo-done> fresh chilli<item-todo-done>
Before you start
Saucepan | Baking dish | Preheat the oven to 200ºC
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
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
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
Garnish and Serve
- Let the dauphinois cool for 5 minutes
- Top with fresh coriander, pomegranate seeds, and a sprinkle of fresh chilli if desired