Curried root vegetable dauphinoise (gluten-free; dairy-free; vegan)

Swede_sweet_potato_and_potato_baked_dauphinoise-style
Spiced up roots. Image: Kathryn Hawkins

A comforting winter-warmer recipe for you this week, although the weather is unseasonably mild here at the moment, it seems less appropriate to write that now.

I used to really enjoy eating potato dauphinoise, but the heavy dairy content of the dish just doesn’t agree with me any more. After a few try-outs, this is my deliciously spicy and pleasantly creamy alternative. The recipe is light enough to enjoy at any time of the year. You can use any combination of root vegetables, and it works well with other spice combinations like a Thai curry paste or Chinese curry powder. I simply replaced the cream content with coconut milk.

A_spoonful_of_sliced_of_swede, sweet potato_and_potato_cooked_in_coconut_milk_and_curry_powder
Comfort in a spoonful. Image: Kathryn Hawkins

I chose turnip (swede), sweet potatoes and potatoes for my bake, and opted for a medium curry powder. As with any layered root vegetable dish, make sure you slice up the roots as thinly as possible and arrange them in the dish neatly so that everything cooks evenly. Once the vegetable preparation is out of the way, the rest of the assembly is very simple.

Whole_turnip_King_Edward_potatoes_and_sweet_potatoes
Turnip, potatoes and sweet potatoes. Image: Kathryn Hawkins

So without further delay, on with the recipe. By the way, it tastes just as good (if not better) reheated the next day, and freezes well too. I hope you enjoy it 🙂

Serves: 4 to 6

Ingredients

  • 75g dairy-free margarine, softened
  • 1kg mixed roots such as turnip (swede), sweet potato, potato, parsnip, carrot, etc.
  • 1 ½ tsp salt
  • 400ml can coconut milk
  • 3 garlic cloves, peeled and crushed
  • 3-4 tsp medium curry powder (depending on your taste)
  • 1 tsp black onion seeds
  • Fresh coriander and chopped chilli to sprinkle
  1. Preheat the oven to 170°C, 150°C fan oven, gas 3. Use half of the margarine to thickly smear round the inside of an approx. 1.8l baking dish.
  2. Peel all the root vegetables and slice very thinly. Either mix all the vegetables together and arrange neatly in the dish, or arrange in individual layers, sprinkling with salt as you go.

    Layering_sliced_root_vegetables_for_dauphinoise
    Layering the roots. Images: Kathryn Hawkins
  3. Mix the coconut milk, garlic and curry powder together and pour over the vegetables.
  4. Dot the top with the remaining margarine, place the dish on a baking tray and cover with foil. Bake for 2 hours. Remove the foil and continue to cook for a further 30 minutes until golden and all the vegetables are meltingly tender.

    Pre-baking_and_after_baking_root_vegetable_dauphinoise
    Ready, steady, baked. Images: Kathryn Hawkins
  5. Remove from the oven and sprinkle over the black onion seeds. Leave to stand for 10 minutes before serving sprinkled with coriander and fresh chilli. To freeze, omit the coriander and chilli sprinkle. Allow the dauphinoise to cool completely, and then either freeze whole (if the dish is freezer-proof) or divide into portions. Wrap well, label and freeze for up to 6 months. To reheat, defrost in the fridge overnight, then cook, covered in foil, at 180°C, 160°C fan oven, gas 4 for 25-35 minutes depending on portion size, until piping hot.

    Whole_serving_dish_of_curried_root_vegetable_dauphinoise
    Curried root vegetable dauphinoise. Image: Kathryn Hawkins

 

5 thoughts on “Curried root vegetable dauphinoise (gluten-free; dairy-free; vegan)

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