Empty My Fridge
Curried Scalloped Potatoes with Jamaican Spices
Ingredients
- Oil2 tsp
- Onion½
- Garlic · minced5 cloves
- Flour3 ½ tbsp
- Curry · powder1 tbsp
- Almond milk2 cups
- Salt½–¾ tsp + ¼ tsp
- Cauliflower · sliced
- Potato · thinly sliced2
- Vegetable broth¼ cups
- Breadcrumb⅓ cups
- Thyme · dried¾ tsp
- Black pepper½ tsp
- Smoked paprika¼ tsp
- Coriander seed · ground½ tsp
- Cumin · ground¼ tsp
- Mustard · ground¼ tsp
- Onion powder¼ tsp
- Parsley · dried½ tsp
- Cayenne pepper¼ tsp
- Allspice0.13 tsp
- Cinnamon1
- Lime¼ tsp
Instructions
- Preheat the oven to 400°F (200°C). Heat the oil in a skillet over medium heat, add the onion and garlic, and cook until translucent.
- Add the flour, spice blend and lime zest, and cook for a minute. If using lime juice instead, roast the spices and flour, then stir in the lime juice for a few seconds.
- Add the non-dairy milk and mix well. Keep cooking until the sauce thickens. Taste, then adjust salt and spice.
- Take off the heat. Spread half the sauce in a baking dish, or keep it in the skillet.
- Layer the cauliflower slices in a single layer without overlapping. Or use more potatoes instead.
- Add a layer of potatoes, spread the reserved sauce over them, and pour the water or broth around the edges.
- Cover with foil and bake at 400°F (200°C) for 20 minutes.
- Mix the breadcrumb ingredients in a bowl. Uncover the dish and sprinkle the breadcrumb mixture on top.
- Bake another 15-25 minutes, until the potatoes are tender when a knife goes through all the layers. Sprinkle with fresh herbs and let stand 5 minutes before serving.
Summarized from Vegan Richa's video. Watch it for the details.
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GarlicOnionPotatoLimeBreadcrumbCauliflowerAlmond milk
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