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.