-
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.
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