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 up eating all 4 portions between the two of us! Total comfort food in one pot!
Takes 20 minutes
Serves 4
Ingredients
- 2 –3 tbsp oil
- 1 large onion
- 2 large garlic cloves
- 800 g potatoes
- 2 tbsp cumin seeds
- 1 tbsp mustard seeds
- 4 tbsp tomato purée
- 4 tbsp Happy Pear Roasted Red Pepper Pesto (harissa, or pesto of choice if using a less spicy pesto, add a pinch of red chilli flakes)
- 600 ml vegetable stock or water
- 1 x 400g tin of lentils
- 1 courgette (approx. 200g)
- Salt
- Small bunch of fresh coriander (approx. 15g)
- 100 g coconut yoghurt or plant-based yoghurt of choice
- 1 lime
Instructions
- Peel and chop the onion, finely chop the garlic, and scrub the potatoes if needed. Leave the skin on and chop the potatoes into bite-sized 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 seeds, mustard seeds, garlic, pesto, and tomato purée. Mix well and cook for a few more minutes.
- Add the potatoes and mix well. Pour in the stock, bring to a boil, then reduce to a simmer. Cover with a lid and cook for 10 minutes. Next, add the courgette, cover with the lid again, and cook for a further 5 minutes (or until the potatoes are cooked through but not too soft). Add the lentils to the pan and stir through to heat for 2–3 more minutes.
- Chop the fresh coriander and mix it through the yoghurt. Squeeze in the lime juice and mix well.
- Serve with the coriander yoghurt and some toasted wholemeal pitta, naan, or flatbread.