Creamy dairy-free curried potato and pumpkin bake
Discover a comforting and creamy dairy-free curried potato and pumpkin bake made with coconut milk and curry paste. Featuring hearty pumpkin, potatoes, cauliflower, and chickpeas, this easy-to-make vegan dish promises a burst of delicious flavors and wholesome goodness. Perfect for family dinners or meal prep!
- 08 Jun 2024
- Cook time 65 min
- Prep time 20 min
- 6 Servings
- 7 Ingredients
Are you looking for a delicious and comforting meal that's also dairy-free? This creamy curried potato and pumpkin bake is the perfect combination of flavors and textures. With a mix of coconut milk, curry paste, and hearty veggies, this dish is sure to become a favorite in your household. Plus, it's easy to prepare and full of nutritious ingredients, making it a great choice for a family dinner or a meal prep option.
Ingredients:
Instructions:
Preheat your oven to 200°C (390°F) to prepare for baking.
- Roughly chop the cauliflower into bite-sized florets.
- Cube the pumpkin and potatoes into uniform pieces for even cooking.
Bring a large pot of salted water to a boil. Add the cauliflower florets and boil them for about 5-7 minutes, or until they are slightly tender. Drain and set aside.
In a large mixing bowl, combine the coconut milk and curry paste. Whisk together until the paste is fully dissolved into the coconut milk, creating a smooth curry sauce.
Add the cubed pumpkin, cubed potatoes, boiled cauliflower, and drained chickpeas into the bowl with the curry sauce. Gently toss everything together until all the vegetables and chickpeas are well-coated with the sauce.
Lightly spray a baking dish with the cooking spray oil to prevent sticking.
Pour the vegetable mixture into the prepared baking dish, spreading it out evenly. Cover the baking dish with aluminum foil to keep the steam in and bake in the preheated oven for about 45 minutes.
After 45 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the potatoes and pumpkin are tender and the top is slightly golden.
Once finished, remove from the oven and let it cool slightly before serving.
Tips:
- Preheat your oven to 375°F (190°C) for even cooking.
- Cut the pumpkin and potatoes into similar-sized pieces to ensure they cook evenly.
- If you prefer a spicier dish, add more curry paste or a pinch of chili flakes.
- Stir the curry paste into the coconut milk thoroughly to ensure the flavors are well distributed.
- Use fresh or frozen cauliflower; if using frozen, thaw it before adding to the bake.
- Drain and rinse the canned chickpeas to reduce sodium content and improve texture.
- Cover the bake with foil for the first 30 minutes of baking to prevent the top from drying out, then remove the foil for the last 15-20 minutes to allow the top to get golden and crispy.
This creamy dairy-free curried potato and pumpkin bake is not only delicious but easy to make. With a rich blend of coconut milk and spice, it's a comforting meal that everyone will enjoy. Feel free to customize the recipe by adding your favorite vegetables or side dishes. Enjoy the warm, hearty flavors and the satisfaction of a home-cooked, nutritious meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 320 grams |
| Energy | |
| Calories 240kcal | 10% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 7g | 17% |
| Sugar 7g | 7% |
| Fat | |
| Fat 10g | 12% |
| Saturated 8g | 28% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 340ug | 38% |
| Choline 66mg | 12% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.18mg | 14% |
| Vitamin B3 2.33mg | 15% |
| Vitamin B6 0.53mg | 31% |
| Vitamin B9 110ug | 29% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 66mg | 72% |
| Vitamin E 1.05mg | 7% |
| Vitamin K 16ug | 13% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.42mg | 0% |
| Iron, Fe 3.03mg | 28% |
| Magnesium, Mg 70mg | 16% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 1090mg | 32% |
| Selenium, Se 4.28ug | 8% |
| Sodium, Na 36mg | 2% |
| Zinc, Zn 1.35mg | 12% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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