Potato and Pumpkin Bake with Coconut Milk and Cilantro
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
451
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 25.1 μg | (42 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,077 mg | (27 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 30.4 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams potatoes
- 400 grams Pumpkin
- 1 tsp freshly grated ginger
- 1 garlic clove
- 1 Tbsp freshly chopped cilantro
- 600 milliliters Coconut milk
- 1 splash Lime juice
- salt
- cayenne pepper
- 2 scallions
- 1 Tbsp butter
- 4 sprigs cilantro (for garnish)
Preparation steps
1.
Preheat oven to 180°C (approximately 350°F). Peel and rinse potatoes and pumpkin and cut or slice in very uniform slices.
2.
Combine ginger with chopped garlic, cilantro, coconut milk and lime juice. Season with salt and cayenne pepper.
3.
Rinse and trim scallions and cut diagonally into 2 cm (approximately 3/4 inch) long pieces. Layer potatoes and pumpkin in alternating layers in a baking dish. Sprinkle scallions over it and pour coconut milk over it. Sprinkle with flakes of butter and bake in preheated oven for 30-40 minutes. Serve garnished with cilantro.
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