Hokkaido pot with coconut milk

Ingredients for Hokkaido pot with coconut milk

Instructions for Hokkaido pot with coconut milk

To prepare the Hokkaido pot with coconut milk recipe, please follow these instructions:

Pumpkins ..... it's the best season right now; Pumpkin is a fantastic eating almost without calories and even here with lots of coconut milk and potatoes we are out in a dish with less than 100kcal per 100g and then it's delicious !!!

It's not a right that's quick to make or just to prepare ... but it's worth it! The following vegetables (in addition to pumpkin) are what I had in the fridge, but you can easily get carrots, parsnips or anything else .....

Peel the hokkaido, remove the kernels (can be roasted or baked in oil and salt) and cut it into large pieces.

Ginger, garlic and chili chopped fine, pepper and onion a little coarser. The whole is switched in a little water with curry and turmeric. Add pumpkin (and potatoes if raw), coconut milk and lime.
Boil for about 15-20 minutes until the pumpkins are cooked with not cooked. Add the potatoes, if any, cooked here and let them warm for about 5 minutes.
Season with salt and pepper.

tips:
See more recipes and images on livskrusninger.dk Energy per. 100 g .: 68 kcal Carbohydrate 7.2 g Protein 1 g Fat 3.3 g Dietary fiber 1.1 g