Fruit and Vegetable illustration

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;
  • 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


  • 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.


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