Recipe Creamy dairy-free curried potato and pumpkin bake : Easy, Special and Delicious

Recipe Creamy dairy-free curried potato and pumpkin bake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Creamy dairy-free curried potato and pumpkin bake. This Recipe Creamy dairy-free curried potato and pumpkin bake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Creamy dairy-free curried potato and pumpkin bake was necessary 20m, cook 1h 05m and serving 6. Attention: allergies . Without having to wait long, let's just check the Recipe Creamy dairy-free curried potato and pumpkin bake

Can't eat dairy, gluten or meat? This creamy potato, cauliflower and pumpkin bake is for you!

Creamy dairy-free curried potato and pumpkin bake


8 Ingredients












  • 400g cauliflower, cut into small florets










  • 270ml can coconut milk










  • 1 tbsp gluten-free Thai red curry paste










  • 500g butternut pumpkin, thinly sliced










  • 500g desiree potatoes, peeled, thinly sliced










  • 125g can chickpeas, drained, rinsed










  • Olive oil spray










  • Fresh coriander leaves, to serve









  • Select all ingredients










4 Method Steps








  • Step 1


    Place cauliflower in a large heatproof bowl. Add 1 tablespoon water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 5 minutes or until very tender. Drain. Transfer mixture to a food processor. Add coconut milk and curry paste. Process until smooth.


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    Learn the best way to prepare cauliflower florets, pan-fry cauliflower steak, make cauliflower rice and roast a cauliflower whole.









  • Step 2


    Preheat oven to 200C/180C fan-forced. Grease a 4.5cm-deep, 16.5cm x 22cm (base) and 20.5cm x 26cm (top) baking dish.







  • Step 3


    Place 1/3 of the pumpkin and potato, slightly overlapping, over base of prepared dish. Drizzle with 1/2 of the coconut mixture. Top with 1/2 the remaining pumpkin and potato, slightly overlapping. Drizzle with remaining coconut mixture. Top with remaining pumpkin and potato, slightly overlapping. Sprinkle with chickpeas. Spray with oil. Cover with baking paper, then foil.







  • Step 4


    Bake for 40 minutes. Uncover. Bake for a further 20 minutes or until golden. Stand for 10 minutes. Serve sprinkled with coriander.



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