Pumpkin, Ginger and Potato Gratin

Name: Pumpkin, Ginger and Potato Gratin
Prep time: 15 min
Total time: 15 min
Ingredients: 1 medium size onion, chopped; 6 tablespoons olive oil; 6 green cardamoms, crushed; 1 teaspoon cumin, ground; 25 g/1 oz root ginger, peeled and grated; 1 garlic clove, crushed; 300 ml/10 fl oz/1¼ cups Greek yoghurt; juice of ½ a lemon; 675 g/1½ lb potatoes, cubed and boiled for 10-15 minutes; 675 g/1½ lb/6 cups pumpkin flesh, cubed; chopped fresh coriander to garnish; sea salt to taste

Preparation info

Difficulty
Easy
Ready in
15 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

The amber colour of the pumpkin flecked with specks of ginger makes this lovely dish look especially appetizing.

Ingredients

6 tablespoons olive oil
1 medium size onion, chopped
1 garlic clove, crushed

Side dish
Vegetarian
Gluten-free

Method

Heat the oil and cook the onion until soft and translucent with the garlic, ginger and spices. Add the pumpkin and potatoes and cook until slightly browned and crisp. Add the lemon juice, yoghurt and seasoning, and heat through. Transfer the mixture to a gratin dish and grill/broil until the surface is nice and crisp. Sprinkle with the coriander.