Moroccan stew on mint potato mash

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Veges 2 x large white potatoes (diced) 1 can chopped tomatoes 1 white onion (finely chopped) 2 cups of baby spinach Herbs A large handful of fresh mint Spices 2 tsp cumin powder 2 tsp smoked paprika 1 garlic clove (crushed) Salt & cracked black pepper to taste Other 1 cup vege stock 1 can black beans 3 TBS coconut milk


1. Cut potatoes into small cubes and set to boil in a pot in water, with a pinch of salt. 2. On a medium to high heat, in a large pan stir fry finely chopped onion and crushed garlic clove with spices including salt and pepper (see ingredient list) adding small amounts of vege stock as you go to stop from sticking to the pan. *Stir fry until onion and garlic are softened 3. Add the drained can of black beans & the can of chopped tomatoes to the pan, stirring into the rest of the ingredients, and leave to simmer for 5 mins *Add any remaining vege stock if you feel it needs more liquid 4. Add baby spinach, and a handful of roughly chopped mint leaves to pan and simmer for a few mins or until the baby spinach has softened 5. For the Potato Mash: - Drain water from the boiled potatoes, and keep in the pot, then add 3 TBS coconut milk, a pinch of Himalayan salt, and a few chopped mint leaves to taste, then mash until smooth and creamy (use a fork to whip potatoes after mashing to remove any lumps) 6. Serve stew over mashed potatoes & garnish with mint leaves, smoked paprika 7. ENJOY!

Source: Sonia Clark