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 …


Ingredients:
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

Method:
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