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Potato and pumpkin curry with coconut milk

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Ingredients for 4 servings:

  • 500 g potatoes, floury
  • 500 g pumpkin(s) (Hokkaido)
  • 400 ml coconut milk
  • 2 garlic cloves
  • 1 piece(s) ginger
  • turmeric
  • Salt
  • 200 g cheese (hard goat cheese)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the potatoes and pumpkin and cut them into medium-sized cubes, then place them in a baking dish. Mix the coconut milk with the crushed garlic cloves, finely chopped ginger, turmeric, and salt to taste (the milk should be a nice yellow color!). Pour the coconut milk mixture over the vegetables, then fold in the chopped goat cheese. Then bake in the oven at approximately 200 degrees Celsius (convection oven) for half an hour. This dish tastes delicious as a main course, but can also be used as a side dish for other exotic dishes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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