Potato, Carrot and Pea Vegetable Stew

Chef: Khedija From: UK Serves: 4-6
Prep time: 15 mins Cook time: 50 mins

 

Ingredients

  • 3 tablespoons olive or sunflower oil

  • 1 large onion, chopped

  • 1/2 tablespoon fresh garlic

  • 2 1/2-3 cups of fresh green peas or 1 medium bag of frozen peas

  • 1 1/2 cups carrots, cubed

  • 3-4 potatoes, peeled and cubed into 1/2 inch chunks

  • 1 can diced tomatoes

  • 1 tablespoon tomato paste

  • 1 vegetable stock cube

  • 2 teaspoons dried oregano

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons fresh parsley , chopped


This recipe was made by Food Ambassador Khedija at one of her Food Ambassador sessions in March 2024.

This dish was inspired by her Eritrean background and is a hearty dish that Khedija would usually cook at home. It offers warm feeling inside, bursting with flavour! It can be serve with toasted bread or rice.


Method:

1. Add the oil to a large pot and put over a medium heat. Once heated, add the onion and cook for 5 minutes. Then add in the garlic and cook for a further 2 minutes.

2. Add the carrots, potatoes, tomato paste, oregano, salt, paprika and black pepper. Stir well and cook for 7-8 minutes.

3. Add the vegetable stock cube by crushing it over the pot. Add the canned tomatoes. Bring to a boil and then reduce to medium heat to simmer for 20 minutes.

4. Stir in the frozen peas and parsley and cook for an additional 10-15 minutes, until the carrots and potatoes have cooked.

5. Serve with crusty bread or rice.

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