- 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
NUTRITIONAL INFORMATION
Oriental Potato Casserole with
Oriental Potato Casserole with
- Energy 233 (Kcal)
- Protein 5.6 (g)
- Carbohydrate 43 (g)
- Total Fat 6 (g)
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 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.
REVIEWS
Oriental Potato Casserole with
