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Pea and sweet potato paprika stew

My kids love thetraditional 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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion, Mid&East European
Calories: 1234
Ingredients Method

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
  • 500 g frozen green peas
  • Mint leaves to garnish

Method
 

  1. Finely chop the onion and garlic. Dice the sweet potatoes.
  2. Heat a Tbsp of olive oil in a large pan and gently sweat the chopped vegetables for 10 minutes, under cover.
  3. Add the paprika, cumin and tomatoes, then stir to coat well. Add the stock and bring to the boil.
  4. Simmer for ten minutes, then add the peas, cook for another 5 minutes or so to warm through.
  5. Season with salt & pepper, then garnish with mint leaves and serve.