Dinner
Mild Pumpkin-Potato Pan with a Hint of Coconut
Soft cubes of pumpkin and potato cook creamy in a mild stock with a splash of coconut milk. A little parsley and a pinch of salt round it off, entirely without chilli or curry. A gentle, warming dish with no heat.
- Lactose-free
- Vegetarian
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Ingredients
- 400 g Hokkaido pumpkin
- 300 g potatoes
- 100 ml coconut milk
- 200 ml mild vegetable stock
- 1 tsp mild olive oil
- 2 tbsp parsley (optional)
- 1 pinch salt
Method
- Cut the pumpkin and potatoes into cubes.
- Warm the oil gently, sweat the vegetables briefly without browning.
- Add the stock and coconut milk and cook, covered, for 18–20 minutes until soft.
- Season with parsley and a pinch of salt.
Why this recipe is gentle
The vegetables are only briefly sweated and then cooked soft, which keeps the pan gentle. The coconut milk is used sparingly, and the seasoning is only parsley and salt, without onion, garlic, tomato or spice.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Use the coconut milk deliberately sparingly and leave out chilli or curry.
- How much fat, how large a portion and which ingredients suit you is individual - work up to it slowly.
- With Hokkaido pumpkin the skin can be cooked along, which saves work and keeps the cubes soft.
