• 15
    min
    Prep Time
  • 35
    min
    Cook Time
  • 50
    min
    Ready in

  • per
    Yield
  • 210
    cal
    Calories
  • User Review:
    0
  • User Rating:

Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Vegan
  • Allergens:
  • Seasons:fall,winter
  • Cuisines:
  • Courses:dinner,lunch

Recipe Description

A heartwarming, creamy, and comforting Ecuadorian potato stew, made vegan. Packed with flavor, spices, and love, this dish brings a touch of warmth to any table.

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground achiote
  • 5 large potatoes, peeled and cut into cubes
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1/4 cup chopped cilantro
  • Salt and pepper to taste
  • Avocado slices for garnish

Steps:

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and garlic, sautéing until soft and fragrant.
  3. Stir in the cumin and achiote, cooking for another minute.
  4. Add the potatoes and vegetable broth, bringing to a boil. Reduce heat to simmer until potatoes are tender.
  5. Mix in coconut milk and continue to cook for an additional 5 minutes.
  6. Stir in chopped cilantro, and season with salt and pepper.
  7. Serve hot, garnished with avocado slices.

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