Pumpkin, Ginger and Potato Gratin

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

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.


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


    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.