Hollaback Girl Potato Stew With Zucchini
Chrizel
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
1
Carrot
25 grams
Cashews
2 Clove
Garlic
60 grams
Mushrooms
2 tbsp
Olive Oil
0.5
Onion
0.5 tbsp
Paprika
60 grams
Potatoes
6 grams
Sugar
60 grams
Sweet Potato
2 tsp
Thyme
80 ml
Tomato Sauce
1 tbsp
Vinegar
0.5
Zucchini
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Prep
- Peel and cut your potatoes and sweet potato. All ingredients should have a similar size and shape.
- Wash and cut your Mushrooms and zucchini so that they all have a similar size and shape.
- Finely chop your carrot, garlic and onion.
Heating Steps
- Heat olive oil in a pot and add carrot and onion, garlic, paprika and thyme and fry at lower temperature for several minutes.
- Heat olive oil in a pot, add Potatoes and fry for 15 minutes.Finally, add Mushrooms, Sweet Potato and Zucchini and fry for 15 more minutes.
- Add canned tomatoes and sugar and mix.
- 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.
- Toast cashews on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
- Add Vinegar and mix, simmer for 5 more minutes.
Finishing Touches
- Add Cashews on top.
