Pumpkin Potato Bake
Pumpkin potato bake is a perfect vegetarian/vegan recipe: soft potato and pumpkin cubes baked in a deliciously spicy coconut milk sauce.
Servings: 4 servings
Calories: 547kcal
Equipment
- Baking dish approximatelly 12x8 inches/ 30x20 cm
Ingredients
- 1.3 lbs potatoes 600 g
- 1.3 lbs pumpkin 600 g, Note
- 2 sticks lemongrass optional
- ½ inch ginger 2 cm
- 1 red chili
- 1 can coconut milk
- fine sea salt and black pepper
- 1 teaspoon butter vegan if required
Instructions
- Preheat the oven to 400°F/ 200°C. Grease the baking dish with a little bit of vegan (or regular) butter.
- Prepare vegetables: Peel the potatoes and cut them into cubes. Next, cut the pumpkin into similar-sized cubes (if using Hokkaido, there will be no need to peel it). Place the vegetables in the prepared dish, add salt and pepper to taste, and mix with your hands.1.3 lbs potatoes/ 600 g + 1.3 lbs pumpkin/ 600 g + fine sea salt and black pepper
- Prepare the rest of the ingredients: Top and tail the lemon grass sticks and remove their outer leaves. Chop them very, very finely. Next, 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.2 sticks lemongrass + ½ inch ginger/ 2 cm + 1 red chili + 1 can coconut milk
- Bake: 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. Serve with salad or as a side dish.1 teaspoon butter
Notes
Pumpkin: Use a flavorful sort of pumpkin, like Hokkaido/red Kuri squash or butternut squash. Hokkaido doesn't need to be peeled.
Nutrition
Serving: 1/4 of the bake | Calories: 547kcal | Carbohydrates: 58g | Protein: 16g | Fat: 31g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 680mg | Fiber: 6g | Sugar: 6g