Pea and sweet potato paprika stew
12 Sep 2018
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Background
My kids love the traditional Hungarian pea goulash stew, but they also like this version too. This pea and sweet potato paprika stew is super healthy, vegan and free from gluten - most importantly filling, yummy and easy to make. If you make it with organic sweet potatoes, you don’t need to peel them! Perfect for midweek healthy family meals.
Ingredients
- 1 red onion
- 2 cloves of garlic
- 2 medium sweet potatoes
- 1 Tbsp sweet paprika
- 1 tsp ground cumin
- 1 Tbsp tomato purée (or 1 tomato chopped)
- 1 cup vegetable stock
- 500g frozen green peas
- Mint leaves to garnish
Instructions
- Finely chop the onion and garlic. Dice the sweet potatoes.
- Heat a Tbsp of olive oil in a large pan and gently sweat the chopped vegetables for 10 minutes, under cover.
- Add the paprika, cumin and tomatoes, then stir to coat well. Add the stock and bring to the boil.
- Simmer for ten minutes, then add the peas, cook for another 5 minutes or so to warm through.
- Season with salt & pepper, then garnish with mint leaves and serve.
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Categories
- Meal Type: - Budget - Everyday - Kids Food - Lunch - Main - One Pot - Quick & Easy - Stews - Supper
- Cuisines: - Fusion - Mid&East European
- Ingredients: - Other Vegetables - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Healthy - High Fibre - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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