Vegan Hearty Green Bean Potato Stew

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Vegan Hearty Green Bean Potato Stew - that's packed full of flavor, it's the ultimate comfort food. The stew has plenty of spices and vegetables in it.

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Prep Time 15

Cook Time 27

Total Time 42

Course Main Course

Cuisine Mediterranean

Servings

Calories 223 kcal

Ingredients

For The Spices:
1 tbsp of cumin seeds
1 tbsp of coriander seeds
3 cardamom seeds crushed
1 tbsp of paprika
1/2 tsp chilli powder
2 pinches of rock salt
2 bay leaves
2 strings of thyme
2 tbsp of tomato paste
The Stew:
1/2 brown onion chopped
2 cloves of garlic - minced
1/2 carrot - sliced
2 medium sized juicy tomatoes - chopped
1 cup/150g of green beans trimmer and diced
9 baby potatoes halved
500 ml of vegetable stock
2 tbsp of olive oil
1 tsp of rock salt or to taste

Instructions

Toast the coriander seeds, cumin seeds, & cardamom seeds for 1 minute. Be careful not to burn them.
Ground them afterwards using a pestle and mortar together with the rock salt, paprika, and chili powder.
Heat the 2 tbsp of olive oil in a deep pan, then add the garlic and onion.
Cook for 4-5 minutes until translucent.
Add the tomato paste and spices, then cook for another 2 minutes.
Add all the rest of the veggies and cook everything for 2 more minutes, then add the stock, bay leaves and thyme.
Reduce the heat to low and cover the pan.
Simmer for about 27 minutes until the potatoes are fork tender.
Season with salt to taste.
When the stew is done, remove the bay leaves and thyme.

Notes

Now, this stew is deliciously eaten right away, but the flavor (just like with any stew) tastes even more amazing the next day.

Store the leftovers in the fridge for up to 4 days.

Nutrition

Serving: 1servingFiber: 4.5gCalories: 223kcalFat: 6.6gProtein: 9.9gCarbohydrates: 39.1g

Keyword comforting, dinner stew, gluten-free, lunch, nutriotious, stew, vegan, vegetable stew

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