These are super delicious! Taunalee and I made up the recipe in a fit of creativity last night, and it turned out really good!
You'll need:
10 small-mediumish yukon gold potatoes
1 medium onion
1-2 cups fresh spinach leaves
2 parts salt: 1 part yellow curry powder, to taste
1 can coconut milk
¼ cup soy milk
1/3 cup flour
unsweetened coconut flakes
Slice the potatoes and mince the onion. Grease a 9x13 pan and layer half the potatoes, half the onion, and half the spinach leaves. Sprinkle half the flour and half the seasonings on top. Repeat with remaining potatoes, onions, spinach leaves, flour, and seasonings. Pour the milk over top of the entire dish, and sprinkle with coconut flakes. Cover and bake at 375 degrees for an hour. Remove cover and bake for 15 more minutes.
Taunalee says they're so creamy you can't even tell there's no dairy in them.
1 comment:
P.S. We made this again and did more curry, less salt, more spinach, and added craisins--even yummier!
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