Home MealsMain Dish Vegan Pumpkin Potato Casserole with Coconut Milk

Vegan Pumpkin Potato Casserole with Coconut Milk

by Adina 08/11/2016 5 comments

Pumpkin Potato Casserole

A perfect vegetarian/vegan recipe: soft potato and pumpkin cubes in a deliciously spicy coconut milk sauce.

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This is one of my favorite meals this time of the year. Either as a vegetarian or vegan main dish with just some salad on the side or as a side dish for grilled or baked chicken breasts, fish or even sausages. Everybody in our house loves this casserole: it is so soft, almost creamy and comfortable, a total delight.

pumpkin casserole coconut m 683x1024 Vegan Pumpkin Potato Casserole with Coconut Milk

The short list of ingredients, its cheapness and the little effort involved in cooking this casserole, makes it even more appealing. Just a little bit of peeling and chopping, stir together a couple of things and you’re done. The rest of the work is done by your oven, you will not even have to stir in between. And if you’re using a Hokkaido pumpkin, you will even be able to skip the rather laborious task of peeling a pumpkin.

So, if you have a leftover piece of pumpkin, which you don’t want to turn into yet another soup, give this simple recipe a try, it is so worth it. 🙂

pumpkin casserole potato 683x1024 Vegan Pumpkin Potato Casserole with Coconut Milk

Pumpkin Potato Casserole

Prep time: 

Cook time: 

Total time: 

Serves: 4

pumpkin casserole 790x1024 Vegan Pumpkin Potato Casserole with Coconut Milk
  • 600 g/ 21 oz potatoes
  • 600 g/ 21 oz pumpkin (Hokkaido)
  • 2 sticks lemon grass
  • 2 cm/ 0.7 inch ginger
  • 1 red chili
  • 1 can coconut milk
  • salt and pepper
  • some chopped parsley
  • a small knob of butter or vegan alternative to butter
  1. Preheat the oven to 200 degrees Celsius/ 390 degrees Fahrenheit. Grease the casserole form with a little bit of butter or the vegan alternative.
  2. Peel the potatoes and cut them into cubes. Cut the pumpkin into similar sized cubes (if using Hokkaido pumpkin there will be no need to peel it). Give the vegetables into the casserole form, add salt and pepper to taste and mix with your hands.
  3. Top and tail the lemon grass sticks and remove their outer leaves. Chop them very very finely. Peel and grate the ginger. Remove the seeds of the chili (or leave them there if you like things hot) and chop the chili very finely. Place all these ingredients in a bowl and stir in the coconut milk.
  4. Pour this mixture over the potatoes and pumpkin, dot with the remaining butter or vegan alternative and bake for 40 or 50 minutes until the potatoes and the pumpkin are very tender. Sprinkle with parsley.
  5. Serve with salad or as a side dish for chicken or fish, for instance.


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Evi @ greenevi 08/11/2016 - 20:04

Wow, Adina, this dish is so much my next favourite! Seriously! The combination of pumpkin, potatoes and coconut milk is all I ever want. And the lemon grass and ginger make it all so very special 🙂

Anca 09/11/2016 - 07:38

It looks delicious. I would love to try it. I bought some coconut milk yesterday, I might try your recipe these days. x

Cheyanne @ No Spoon Necessary 09/11/2016 - 19:41

I LOVE a good potato casserole and this one sounds delicious! I’m totally intrigued by the potato, pumpkin and coconut milk combination! I bet this tastes amazing! Cheers, friend!

Anu - My Ginger Garlic Kitchen 11/11/2016 - 18:46

This pumpkin potato casserole sounds fantastic and looks droolicious. I haven’t had pumpkin potato casserole before but I can tell that I will love this. Because you have added so many of my favorites here. Hope you are having a lovely time. 🙂

Marvellina @ What To Cook Today 12/11/2016 - 02:02

I’m loving all the pumpkin dishes you’ve dished out so far!!!


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