- Potatoes, peeled and cut into 1cm thick slices
- A tin of coconut milk
- Pumpkin seeds
- 2 handfuls of raw cashew nuts
- a little garlic
- 2 teaspoons of soy sauce
- 2 teaspoons of olive oil
- salt and pepper
Preheat the oven to 180 degrees celcius. Add some of your sliced pototo to an oven dish, pour over a little cocount milk, add some more potato slices and then some more coconut milk, keep layering it up until you’ve used up all the potato. The coconut milk should just cover the potato slices.
In a blender, add your cashew nuts, garlic, soy sauce, olive oil and some salt and pepper – blend and combine until the mixture is crumbly. Sprinkle this over the potatoes and add a handfull of pumpkin seeds.
Put it into the oven for 30-45 minutes. The time may vary but you want the potatoes to be soft and to have soaked up quite a lot of the coconut milk.
Photo credit: Andrea Nicola