Creamy Vegan Indian Potato Bake Recipe
Recipe By Australia’s Best Recipes
Spicy vegan korma curry paste and coconut cream make this delicious creamy indian potato bake a vegan delight to remember.
4.6
23 Rating -
Rate
1hr 25minstotal
10minsPrep
1hr 15minsCook
1hr 25m.total
10m.Prep
1hr 15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Creamy Vegan Indian Potato Bake Recipe
- 83.33 gram White potatoes, peeled, cut into 3cm pieces
- 83.33 gram Orange sweet potato, peeled, cut into 3cm pieces
- 0.17 Red onion, halved, sliced
- 1.67 gram Packet fresh curry leaves
- 66.67 milliliter Can coconut cream
- 1/25 cup Vegan korma curry paste
Nutrition
value
value
421
calories per serving
28 g Fat5 g Protein36 g Carbs13 g FiberOther
Current Totals
- Fat28g
- Protein5g
- Carbs36g
- Fiber13g
MacroNutrients
- Carbs36g
- Protein5g
- Fiber13g
Fats
- Fat28g
Vitamins & Minerals
- Calcium43mg
- Iron2mg
- Vitamin A4654mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B956mcg
- Vitamin B120mcg
- Vitamin C44mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium73mg
- Manganese< 1mg
- Phosphorus120mg
- Selenium2mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Australia’s Best Recipes