Andrew Potato Stew
Andrew Black
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Ingredients
1 medium onion, chopped1 14oz can crushed tomatoes
2 medium carrots, cut into 1/4in slices1 4oz can diced mild green chiles, drained
3 garlic cloves, minced1-1/2 cups vegetable/chicken broth
1 tsp grated ginger1/4 cup peanut butter
1/2 tsp cumin1 cup rice
1/8 tsp cayenne1 garlic naan bread
2 yukon gold / russet potatoes, peeled and diced into 1/2in (small) pieces1 raita recipe
2 15oz cans dark red kidney beans, rained and rinsed
Directions
In a large saucepan, heat 1tbsp olive oil over medium heat. Add the onion and carrots. Cover and cook until softened, about 10 minutes. Stir in the garlic and ginger. Cook uncovered until fragrant, about 1 min. Add cumin, cayenne, potatoes, beans, tomatoes, chiles, and 1 cup vegetable broth. Season with salt and pepper. Cover and bring to a boil, then reduce heat to low and simmer until vegetables are soft, about 30mins. In a small bowl, combine peanut butter and remaining 1/2 cup broth, stirring until blended. Add to stew. Stir and cook 2-3mins. Serve with rice, naan, raita. NOTE: could try pre-boiling the potatoes to reduce cooking time to 10-15mins.