I love batch cooking healthy stews and curries at this time of year. They are perfect for keeping in the freezer for a quick week day dinner and many, like this recipe, can be served with different sides and toppings. I recommend serving this low FODMAP herby potato stew with a side of brown rice or cauliflower rice or even some chicken or tofu for a boost of protein!
Cinnamon is one of my favourite spices and might sound like an unusual addition this recipe but trust me it works really well in this warming dish!
Serves 4
INGREDIENTS:
1 tbsp garlic infused olive oil
3 tbsp fresh chives, chopped
1 red or green chilli
400g baking potatoes
3 medium carrots
1 400g tin of chopped tomatoes
100ml water
4 tbsp tomato puree
1 400g tin of chickpeas
150g broccoli
1 tsp hot smoked paprika (or regular paprika)
1 tsp cayenne pepper
½ tsp ground cinnamon
1 tbsp each of fresh rosemary & thyme (or 1 tbsp dried mixed herbs)
2 handfuls of kale, washed
1 tbsp tamari
1 tbsp cider vinegar
METHOD:
- Start by heating the oil in a large pan over a medium heat
- Finely chop the chilli and add it to the pan with the chives, stir fry for 1 minute
- Peel the potatoes and dice into 1 inch pieces
- Now peel the carrots and cut into 1cm slices then add to the pan along with the chopped potatoes
- Stir fry for another 5 minutes before adding the tomatoes, tomato puree, water, chickpeas, broccoli, herbs and spices
- Place a lid on the pan and leave to simmer for 15 minutes or until the potatoes have softened
- Tear the kale into smaller pieces and add to the pan along with the tamari and vinegar
- Stir fry for a further 2-3 minutes until the kale has wilted before removing from the heat
- Serve this stew with some brown rice or simply enjoy on its own with some feta or nutritional yeast sprinkled over!