A hearty and nourishing vegetarian stew featuring tender potatoes and carrots in a uniquely creamy tomato and almond milk broth, finished with fresh baby spinach. A perfect comforting and healthy meal.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 300g potatoes, peeled and diced
- 150g carrots, peeled and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 300g tomato sauce (passata)
- 150ml unsweetened almond milk
- 50g baby spinach
- 1 tbsp olive oil
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- 1.Heat olive oil in a medium pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
- 2.Add the minced garlic and dried oregano, cooking for another minute until fragrant.
- 3.Add the diced potatoes and sliced carrots to the pot. Stir to coat and cook for 5 minutes.
- 4.Pour in the tomato sauce and enough water to just cover the vegetables (about 200ml). Season with salt and pepper, bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until the potatoes and carrots are tender.
- 5.Reduce the heat to low and stir in the almond milk until well combined. Be careful not to let the stew boil after adding the milk.
- 6.Add the baby spinach and stir gently until it has wilted into the stew. Adjust seasoning if needed and serve immediately.
Nutrition Information
Why this recipe
This recipe is a powerhouse of nutrients, providing fiber from potatoes and carrots, and rich in vitamins A & C from spinach and tomatoes. The almond milk offers a light, dairy-free creaminess, creating a balanced and satisfying plant-based meal.
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