Potato and Pumpkin Bake with Coconut Milk and Cilantro
9,2 / 10
ready in 1 hr 10 min.
- 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
- cayenne pepper
- 2 scallions
- 1 Tbsp butter
- 4 sprigs cilantro (for garnish)
How healthy are the main ingredients?Coconut milkpotatoPumpkingingergarlic clovesalt
Preheat oven to 180°C (approximately 350°F). Peel and rinse potatoes and pumpkin and cut or slice in very uniform slices.
Combine ginger with chopped garlic, cilantro, coconut milk and lime juice. Season with salt and cayenne pepper.
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.