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Spiced potato, bean and spinach stew

Potato paprika stew (paprikás krumpli) is a popular, traditional Hungarian dish, which is normally made with added smoked sausage. This spiced potato, bean and spinach stew is a vegan version - the smoky flavour is provided by smoked paprika and Knorr’s special chilli and tomato stock pot. It’s a healthy and hearty dish, which is super easy to make. Serve it with fresh bread and gherkins on the side.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 medium potatoes
  • 1 Tbsp oil
  • 1 onion
  • 2 cloves of garlic
  • 1 Tbsp smoked paprika
  • 1 tsp dried marjoram
  • 1 Knorr vegetable smoked chilli and tomato stock
  • 200 ml passata
  • 1 bay leaf
  • ½ green bell or pointed pepper spicy, if liked
  • Water
  • 1 can borlotti beans
  • 2 Tbsp chopped parsley

Method
 

  1. Peel the potatoes and cut them into bite-sized pieces.
  2. Finely chop the onion and garlic.
  3. Heat the oil in a heavy-based saucepan, then soften the onion. Add the garlic and stir for one minute.
  4. Add the potato pieces, stir again for a minute, then add the paprika and marjoram. Sauté for a couple minutes.
  5. Pour over the pasta and enough water to cover the potatoes. Add the stock pot, green pepper, and bay leaf. Bring to the boil, then simmer over low temperature for 15 minutes.
  6. Drain the beans, then add to the potatoes. You might need to add more water. Bring to the boil again and cook for another 5 minutes.
  7. Add the spinach and cook for another couple of minutes, under cover.
  8. Taste it and adjust the seasoning to your liking
  9. Serve with the chopped parsley scattered on top.