This potato bake is ridiculously easy, and only 4 ingredients! (5 if you want to include vegan parmesan cheese on top!)
You can modify this bake by adding green or yellow curry paste too. I think the 2 Tbsp of curry paste is a good measure – not to spicy, but not too mild. We pour the coconut milk into a bowl and then whisk in the curry paste, then pour it over the partly cooked potato and onion! Then bake! Easy as that!
We don’t usually use a microwave to cook food – in fact we don’t own one. But we’ve been staying at places where there is one, so we will sometimes use it. For this recipe if you don’t have a microwave, you could boil the sliced potatoes in hot water first for 5 or 10 minutes – making sure they don’t fall apart!
I got this potato bake recipe idea from my Mum – in fact, a few of the recipes on here are hers – the Mum’s Tomato Relish, the Kajo Veggie Stock, and one of my all time fave desserts – Grand Marnier Ice Cream with Hot Chocolate Fudge Sauce.
I used the Green Vie Parmesan on top of this bake and put it on about 5 minutes before I took it out of the oven. I had already covered the bake with alfoil, so it melted very nicely under that! (See top picture for bake with Green Vie Parmesan – the other pictures are with a homemade parmesan that I haven’t quite perfected yet!)
If you love potatoes, please check out our Potato & Kale Rosti, Crispy Vegan Potato Skins and our Creamy Vegan Potato Salad!
Please share this recipe with your potato loving friends and family!!
Who doesn't love a good creamy potato bake? This vegan easy creamy potato bake has only 4 ingredients, is easy to make and absolutely delicious!
- 4/5 medium potatoes (about 720g) peeled and sliced
- 1 brown onion peeled and sliced
- 1 can coconut milk (400g)
- 2 Tbsp vegan red curry paste
- 2 Tbsp vegan parmesan cheese (optional)
-
Pre heat the oven to 180ºC
-
Layer the sliced potato and onion in a heat-proof container. Cover, and microwave on medium for 5 minutes. Stir and move the potatoes around a bit and then cover and put in the microwave again for 5 minutes.
-
While the potatoes are in the microwave, pour a can of coconut milk into a mixing bowl and then add the red curry paste (you can also use green or yellow), whisk it so there are no lumps.
-
Once the potatoes have finished cooking remove from the microwave and pour over the coconut milk mixture. Bake in the oven for 45 minutes. If it starts getting too brown on top then cover with alfoil.
-
About 5 minutes before the cooking time finishes sprinkle the vegan parmesan on top of the potato bake. It will melt better if it is covered with alfoil. Then serve it up!
Cannot wait to try this 😍😋 It was totally worth the wait 👌
Thank you Gail! Haha, it’s been a busy couple of weeks, but I’m glad I got this recipe out before Christmas! x
thank you for sharing – i would buy a recipe app/bk if you ever venture there! thank you!
Thanks so much for your support Joolz! Means a lot! A cookbook is definitely a dream of mine!
Could you swap out the Red Curry Paste with something else?
Hi Jennifer, you could use another type of curry paste, such as green or yellow, or perhaps an indian curry mix? You could also try adding some turmeric powder, cumin, garam masala and other spices you think might work well! Hope that helps!
Oh! this looks so delicious. Thanks for sharing this wonderful recipe.
Thank you! It’s delicious and so easy!