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Paprika potato stew with green peas

My kids love the traditional Hungarian Potato and sausage paprika stew for a midweek supper but occasionally we have a vegan version, when we substitute the meat with green veggies. This time I made thePotato paprika stew with green peas, but you can use spinach, green peas, broad beans, kale or broccoli instead. We normally make paprika stew with pointed green peppers (you can get it in Turkish grocery shops) which can be a bit spicy or very hot – but you can use a mild bell pepper too, particularly for children. Serve it with fresh crusty bread.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium onion
  • 2 cloves of garlic
  • 6 -8 medium potatoes
  • 1 medium carrot
  • 1 green bell or pointed pepper
  • 1 Tbsp sweet paprika
  • 1 Tbsp tomato purée or 1 rope tomato, chopped
  • 500 ml vegetable stock approx..
  • 1 bay leaf
  • 200 g frozen peas or other green of your choice
  • 2 Tbsp parsley
  • Apple cider vinegar

Method
 

  1. Finely chop the onion and garlic. Peel then cut the potatoes into bite-sized chunks. Cut the green pepper and carrot in half.
  2. Heat 1 Tbsp of olive oil in a large saucepan and gently sauté the chopped onion and garlic for 5-8 minutes, until soft.
  3. Add the paprika, tomato purée and potatoes, then stir for a minute to coat them well. Add enough stock to cover the potatoes well, then add the carrot, bay leaf and the deseeded green pepper.
  4. Bring to the boil, put a lid on, turn down the heat and gently simmer for 15 minutes, then add the peas and cook for another 5 minutes or so.
  5. Discard the bay leaf and green pepper, then cut the carrot into bite-sized pieces.
  6. Season with salt & pepper, then add a dash of vinegar and serve with the chopped parsley leaves scattered on top.