Fragrant potato and coconut bake

Ingredients:

A great vegan/vegetarian main course or a fantastic side dish for a meat course. It is also excellent served cold with a salad.

- Potato : 1 kg
- Stock : 350 mls
- Olive oil : 2 teaspoon
- Curry paste : half teaspoon
- Desiccated coconut : 100 g
- Sultanas : 50 g

Preparation Time:

10 min

Cooking Time:

45 min

1. Use well-seasoned vegetable stock or dissolve a vegetarian stock cube in a pint of boiling water and add 2 tbs desiccated coconut and a half teaspoon mild curry paste or powder.

2. Scrub the potatoes and thinly slice them (with a cheese slicer is best).

3. Layer them up in an oiled Pyrex dish with a sprinkle of desiccated coconut, a few sultanas, and black pepper between each layer.

4. Pour stock over potatoes, the coconut bits - which will have absorbed some stock - will collect on the top of the potatoes.

5. Drizzle the olive oil over the top.

6. Bake for about 50 minutes at gas mark 4.
Serve this fragrant, nutty dish with a simple green salad and wine of your choice.

This recipe by Sheenagayle has been selected from from Cook n’Share, Pyrex’s new online culinary community. You can find it at the following address : http://www.cooknshare.eu/en/recipes/recipe-details.php?id=48
Do not hesitate to contact her or post a comment online.