- 2 tablespoons Olive oil
- 12 baby Onions, peeled
- 3 cloves Garlic, crushed
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground black pepper
- 4 medium grains or 600 g tomatoes, peeled and chopped
- 1½ tablespoons Tomato paste
- 3 large Potatoes or 600 g potatoes, cut into large cubes
- 400 g Pumpkin, cut into large cubes
- 1½ cups or 375 ml of water
- 2 cubes MAGGI Less Salt Chicken Stock
- 1 tablespoon fresh parsley, chopped
Oriental Potato Casserole
INGREDIENTS
Oriental Potato Casserole with
Oriental Potato Casserole with 
- 2 tablespoons Olive oil
- 12 baby Onions, peeled
- 3 cloves Garlic, crushed
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground black pepper
- 4 medium grains or 600 g tomatoes, peeled and chopped
- 1½ tablespoons Tomato paste
- 3 large Potatoes or 600 g potatoes, cut into large cubes
- 400 g Pumpkin, cut into large cubes
- 1½ cups or 375 ml of water
- 2 cubes MAGGI Less Salt Chicken Stock
- 1 tablespoon fresh parsley, chopped
HOW TO PREPARE
Oriental Potato Casserole with
Oriental Potato Casserole with
1
Warm olive oil in a large pan, add and cook onions over medium heat for 5 minutes with constant stirring until they become tender.
2
Add garlic and spices and stir for 15 seconds.
3
Add chopped tomato, tomato paste, potato cubes, pumpkin, water and MAGGI Less Salt Chicken Stock cubes.Bring to a boil, cover and cook over low heat for 25 minutes or until the potato cubes are well cooked.
4
Garnish with fresh chopped parsley and serve with rice.
NUTRITIONAL INFORMATION
Oriental Potato Casserole with
Oriental Potato Casserole with
- Energy 233 (Kcal)
- Protein 5.6 (g)
- Carbohydrate 43 (g)
- Total Fat 6 (g)
REVIEWS
Oriental Potato Casserole with
