Moroccan Stew on Mint Potato Mash

Ingredients

Veges

2 x large white potatoes (diced)

1 can chopped tomatoes

1 white onion (finely chopped)

2 cups of baby spinach

Herbs and Spices

A large handful of fresh mint

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

Method

 

Cut potatoes into small cubes and set to boil in a pot in water, with a pinch of salt.

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

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

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

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)

Serve stew over mashed potatoes & garnish with mint leaves, smoked paprika 

 

Source: Sonia Clark