-
15
minPrep Time -
35
minCook Time -
50
minReady in -
perYield -
210
calCalories
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:
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, sautéing until soft and fragrant.
- Stir in the cumin and achiote, cooking for another minute.
- Add the potatoes and vegetable broth, bringing to a boil. Reduce heat to simmer until potatoes are tender.
- Mix in coconut milk and continue to cook for an additional 5 minutes.
- Stir in chopped cilantro, and season with salt and pepper.
- Serve hot, garnished with avocado slices.
Similar recipes that you might like:
PICKED
Vegan Lam Veritab Breadfruit
This Vegan Lam Veritab Breadfruit dish is a delectable Caribbean feast, perfect for any season
PICKED
Moroccan Lentil Stew
This Moroccan Lentil Stew brings the vibrant flavors of North Africa to your dinner table, blending spices like cumin and cinnamon with hearty vegetables.
PICKED
Goi Cuon Chay
Fresh and healthy vegan spring rolls packed with crisp vegetables, vermicelli noodles, and tofu, served with a side of hoisin-peanut sauce
Birthdays, Cuisines, Dinner, Lunch | No Comments » on Vegan Locro de Papas