Ultimate 1 Pot spicy Potato Stew
This is so good, easy to make and super nourishing – after testing this for the first time we ended eating the 4 portions between the 2 of us! Total comfort food in 1 pot!
Takes 20 minutes
Serves 4
Ingredients
- Ingredients;
- 1 med Onion
- 2 large Garlic
- 2 tbsp Cumin seeds
- 1 tbsp Mustard seeds
- 4 Tbsp Happy Pear Roasted red pepper pesto or harrisa or pesto of choice if using a less spicy pesto simply add a pinch of red chilli flakes
- 4 Tbsp Tomato puree
- 800 g Potatoes
- 600 ml Veg stock
- 1 Courgette – approx 200g
- 1 x 400g tinned lentils
- Oil
- Salt
- Small bunch Fresh Coriander 15g
- 100 g Coconut Yoghurt or plant based yoghurt of choice
- 1 Lime
Instructions
- Method;
- Peel and chop the onion, finely chop the garlic, scrub potatoes if needed, leave skin on and chop into bite size pieces. Drain and rinse the lentils
- Heat 2 – 3 tbsp of oil in a large flat pan over medium heat, when hot add the onion and a good pinch of sea salt and cook for 5-6 minutes until the onion becomes translucent. Add the cumin and mustard seeds, the garlic, pesto and tomato paste. Mix well and cook for a few minutes further.
- Add the potatoes and mix well. Add the stock and bring to a boil, then reduce to a simmer and cover the pan with a lid and cook for 10 minutes. Next add the courgettes, add back the lid, cook for a further 5 minutes (or until the potatoes are cooked through but not too soft) Add the lentils to the pan and mix through to heat for a further 2-3 minutes.
- Chop the fresh coriander and mix through the yoghurt, squeeze in the lime juice and mix through.
- Serve with the coriander yoghurt and some toasted wholemeal pitta, naan or flatbread.
