Vegan Tirşka Batata (Potato Stew) with Heirloom Tomatoes & Tender New Potatoes

This Vegan Tirşka Batata (Potato Stew) just melts in your mouth! In summer our tomato-based stews are traditionally made with fresh tomatoes and a little bit of tomato paste mostly for color only. The fresh sun-ripened tomatoes give the stew so much more flavor, sweetness, and tartness. For more vegan Kurdish recipes, click here.

Vegan Tirşka Batata (Potato Stew) with Heirloom Tomatoes & Tender New Potatoes

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Vegan Tirşka Batata (Potato Stew) with Heirloom Tomatoes & Tender New Potatoes

Vegan Tirşka Batata (Potato Stew) with Heirloom Tomatoes & Tender New Potatoes


Ingredients

Scale
  • 10 medium sized new potatoes (or waxy potatoes), well scrubbed or peeled and sliced in 0.5 cm rounds
  • 1 yellow onion, finely chopped
  • 2 red heirloom tomatoes, finely chopped
  • 2 tbsp tomato paste
  • ½ tsp ground turmeric
  • 1 tsp Madras curry powder
  • 1 tsp Aleppo chili flakes (or other mild red pepper flakes)
  • salt & black pepper to taste
  • 1 tbsp olive oil
  • 600 ml vegetable stock

Garnish:

  • toasted pine nuts
  • parsley

Instructions

  1. Sauté onions with turmeric in a pan with olive oil over medium heat. When onions have softened slightly, add tomatoes and fry for 1-2 minutes and stir occasionally. Add tomato paste and stir-fry for 30-60 seconds.
  2. Add potatoes and all seasoning, including salt & pepper. Stir fry for 30-60 seconds before adding the vegetable stock. Bring to a boil, turn heat down to medium-low and let simmer covered for 25-30 minutes or until potatoes are tender.
  3. Adjust thickness of the sauce by adding more vegetable stock or let simmer uncovered to thicken.
  4. Serve with bread or rice (or both!), garnish with parsley and toasted pine nuts.

Notes

Find more of Seiran’s recipes at @legallyplantbased.

Recipe and photography by Seiran Sinjari.

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Vegan Tirşka Batata (Potato Stew) with Heirloom Tomatoes & Tender New Potatoes

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