Potato porridge


    This is a tasty and nutritious way to enjoy potatoes, you sure want to give this a try (plus, my husband really loves this delicacy). Please leave feedback as I will like to know how it goes. Happy cooking, friends! Be excited!

    7 people made this

    Serves: 4 

    • 1 (1.5kg) bag potatoes, peeled and diced
    • 120g tomato purée
    • 2 medium shallots, finely chopped
    • 3 tablespoons vegetable stock
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon curry powder
    • 1/4 teaspoonn dried thyme
    • 1 handful coriander or parsley leaves, finely chopped
    • 12 medium prawns, peeled
    • 3 tablespoons sunflower oil
    • 1 teaspoon chilli powder
    • 1/4 teaspoon garlic powder

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Place the potatoes into a large saucepan and pour in just enough water to cover. Bring to the boil over a high heat. Add the tomato puree, onions, stock, pepper, curry and thyme then cover and allow to cook until tender over a medium heat, about 10 to 13 minutes (add a little extra water if the bottom gets dry).
    2. When the potatoes are soft enough (not too soft), mash them roughly, but leave some small chunks. Add the finely chopped coriander or parsley leaves, peeled prawns, sunflower oil, chilli powder and garlic powder. Gently stir and add little water if the mix is too thick. Cover and leave to bubble over very low heat for 3 minutes.
    3. Gently stir through again, and serve piping hot. YUMMY!


    Instead of garlic powder, you can use 2 cloves of garlic, minced. Basically, you can combine your choice of favourite spices, but be sure to add little quantities for each one. Potatoes can be very tender, so you do not want to loose its taste to excess spicing. Do not add salt, the stock cube is enough seasoning for this recipe.

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