Riders On The Storm Potato Stew With Potatoes
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Stews gain even more flavor when kept in the fridge overnight so don't worry if you can't finish it all.
People: 1
60 min

Ingredients

0.5 tbsp
Apple Cider Vinegar
30 grams
Camembert Cheese
1 tbsp
Canola Oil
0.5
Chili Pepper
25 grams
Peanuts
220 grams
Potatoes
1 tbsp
Soy Sauce
150 ml
Stock
0.75 tbsp
Sweet Chili Sauce
50 ml
Tomato Sauce

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Prep

  1. Peel and cut your potatoes. All ingredients should have a similar size and shape.
  2. Finely chop your chili pepper.
  3. Grate or slice your camembert cheese.

Heating Steps

  1. Heat canola oil in a pot, add Potatoes and fry for 25 minutes.Finally, add Chili Pepper and fry for 5 more minutes.
  2. Add canned tomatoes, soy sauce and sweet chili sauce and mix.
  3. Add vegetables stock or water to your pot and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.
  4. Toast peanuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  5. Add apple cider vinegar and mix, simmer for 5 more minutes.

Finishing Touches

  1. Add Camembert Cheese and Peanuts on top.