Vegan potato and tomato stew

Vegan potato and tomato stew

Estimated time: 50 minutes · Yield: 4 servings

Allergens: Check the vegetable stock label if using stock. Check package labels and cross-contact risks.

Ingredients

• 5 medium potatoes, peeled and cubed
• 4 large tomatoes, diced
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tbsp sweet paprika
• ½ tsp cumin
• Salt and pepper to taste
• 2 cups water or vegetable stock
• Chopped parsley to garnish, optional

Method

1. Peel and cube potatoes, dice tomatoes, chop onion and crush garlic.
2. Heat oil in a large pot over medium heat and fry onion until golden.
3. Add garlic for about 1 minute, then paprika and cumin; stir well.
4. Add tomatoes and tomato paste; cook about 5 minutes until slightly softened.
5. Stir in potatoes, add water or stock and bring to a boil.
6. Cover, lower the heat and simmer for 30–40 minutes until potatoes are tender and the stew thickens.
7. Season with salt and pepper to taste.
8. Garnish with parsley if desired and serve hot with bread or rice.

Cooking tip

Cooking times vary between ovens and pans. Adjust seasoning before serving.