Potato-Butternut Squash Casserole with Coconut Milk and Coriander

Ingredients

• 400 g Potatoes
• 400 g butternut squash
• 1 tsp freshly grated ginger
• 1 Garlic clove
• 1 tbsp fresh chopped coriander
• 600 ml Coconut Milk
• a splash lime juice
• Salt
• Cayenne pepper
• 2 Spring Onions
• 1 tbsp butter
• 4 stalks coriander sprigs (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) fan‑fry. Peel, clean and slice the potatoes and butternut squash into even rounds or wedges.

2. 2.

   Mix the ginger with the chopped garlic, coriander, coconut milk and lime juice. Season with salt and cayenne pepper.

3. 3.

   Wash and trim the spring onions, cut them diagonally into ~2 cm pieces. Layer the potatoes and butternut squash alternately in a baking dish. Sprinkle the spring onions over the top and pour the coconut mixture on. Scatter butter flakes and bake for 30–40 minutes until golden. Garnish with coriander sprigs before serving.