Indian Millefeuille


Actually, this would be a double recipe because with the potatoes leftover from this millefeuille, a second recipe was born, which I’ll publish in the coming days …


1 onion
1 / 2 yellow pepper
1 / 2 red pepper
1 large zucchini
1 aubergine
2 potatoes
1 / 2 can of coconut milk
2 tablespoons of korma curry paste (bought in an Indian shop)
mixes seed oil

After cleaning the vegetables, cut them into strips and cook them in oil, along with coconut milk and curry paste, for a few minutes.
Meanwhile, cut the potatoes into thin slices with a mandolin and with the vegetables, alternating, fill a baking pan in layers.
On the top layer of potatoes, sprinkle with oil and bake at 180°C for 35/40 minutes.

Really tasty, light and effective, thanks to the bright colors of vegetables! 🙂

Chef: ACE from VeganBlog

  1. EleonoraNW3 4 May 2011 at 07:20

    This is a very nice idea! It’s a sort of lasagne, I mean it’s the same principle 🙂 I don’t think it’s difficult to make homemade Korma sauce, I may give it a try

  2. ascanio 5 May 2011 at 20:34

    Such a good idea! And you can fill it with whatever you want, I suppose

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