Indian Scalloped Potatoes- courtesy of Helen Niezgoda

Indian Scalloped Potatoes- courtesy of Helen Niezgoda


  • 4-5 medium potatoes (yellow Yukon Gold is the best) washed and cut into 1/4 inch slices
  • 1 tbsp oil
  • 1 cup fresh or frozen peas
  • 2 cups chopped kale
  • 1 tbsp cumin
  • 1 tbsp turmeric
  • 1/2 cup grated allowable cheese ( feta, daiya)
  • 1 can organic coconut milk
  • handful chopped coriander ( cilantro)
  • sea salt
  • pepper


  • oil bottom of casserole dish
  • Place a layer of potatoes on the bottom of casserole dish
  • sprinkle potatoes with some cumin and turmeric
  • add some kale and peas
  • salt and pepper this layer
  • repeat a layer of potatoes, kale, peas,sprinkle with cumin and turmeric, and cheese on top
  • pour coconut milk over entire dish
    Bake 45-60 minutes at 350F
    scalloped potatoes



About the Author

Written by: Shirley Plant
Shirley Plant is a nutritionist and the author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Shirley offers dietary counselling and menu planning through Delicious Alternatives.

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