5 large Yukon Gold and Red potatoes, scrubbed clean
10-12 cherry tomatoes, halved
1 tablespoon olive oil
1 tablespoon fresh lime juice
1/4 cup chiffonade basil
Instructions
Preheat the oven to 375°F. Grease 12 muffin cups with nonstick cooking spray and set aside.
In a small saucepan combine the Earth Balance, coconut milk, cashew cream, curry paste, salt and pepper. Bring to a boil, reduce to a simmer, and cook for a few minutes until the mixture thickens slightly.
While the curry sauce is cooking slice the potatoes very thin on a mandolin and place them in a large mixing bowl. Once the curry sauce has reduced slightly pour it over the sliced potatoes and toss to coat all of the potato slices. Allow to cool slightly.
Layer the potato slices into the muffin pan and fill to the top of the wells. They will shrink as they cook.
Bake for 40-50 minutes until the edges and tops have turned golden brown and the potatoes are tender in the center.
While the potatoes are roasting mix the sliced cherry tomatoes with the olive oil, lime juice, salt and pepper to taste then set aside to marinate. Right before serving mix in the basil.
When the potatoes are cooked through remove the pan from the oven and place it on a wire rack to cool for 5 minutes. Then use a spoon to carefully remove the potato stacks from the pan to serve. Top with the tomato herb salad and serve.
