Vegan Tirşka Batata (Potato Stew) with Heirloom Tomatoes & Tender New Potatoes
Print Recipe Pin RecipeServings: 4 -6 servings
Ingredients
- 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, see note
- salt & black pepper to taste
- 1 tbsp olive oil
- 600 ml vegetable stock
Garnish:
- toasted pine nuts
- parsley
Instructions
- 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.
- 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.
- Adjust thickness of the sauce by adding more vegetable stock or let simmer uncovered to thicken.
- Serve with bread or rice (or both!), garnish with parsley and toasted pine nuts.
Notes
- Find more of Seiran’s recipes at @legallyplantbased.
- A reader's tip for the amount of chili flakes used: if you're not used to a lot of heat, start with 1/4 tsp and then add more to taste.
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