Green curry potato bake

Green curry potato bake

Making so many tomato based things recently, and with Conor studying for an exam this week I got my pick of recipe. Due to not being from an Irish family myself but a Russian one, unlike Conor I luckily never got sick of eating potatoes. They would always be a rare thing even now – the odd Sunday dinner with Conor’s family would be it. I adore dishes that use potatoes well, like in ‘shepherd’s pie’ type dishes and saag aloo. I also adore green curry! This dish here is a bit of a mix of cultures I suppose, but it tastes so good I don’t see why it’s not made more often!

 

What I used:

-        About half a bag of baby potatoes or equivalent amount other, peeled

-        1 leek

-        1 large onion

-        Pack of mushrooms

-        1/3 a red pepper (why not?)

-        1 can black eyed beans

-        1/3 broccoli, some bits cauliflower, 1/3 carrot

-        1 can coconut milk

-        Green curry paste (to taste, but about 2-3teaspoons)

-        Spices to taste; parsley, coriander, pepper, chili flakes, cayenne pepper

1. Boil the potatoes, mash with about ½ cup soya milk (or however looks right), 1 tablespoon butter, parsley, a smidgen of salt, and pepper.

2. Cook the vegetables, perhaps starting with the leek and onion, then the broccoli, cauliflower and carrot. When cooked enough add the red pepper, mushrooms and eventually beans. 

3. Stir in the green curry paste. Add coconut milk and cook until the water steams off enough to create a creamy consistency. Add spices to taste.

4. Line an oven dish with the vegetable mixture and spread the potato mash on top. I topped it with some parsley and cayenne pepper to look pretty. Cook for about 20-30minutes at 180°

Realistically this is a mixture of more traditional vegetables that usually go with potatoes, but in a green curry sauce. Potato mash and green curry – who would have thought they’d be so delicious together?