-
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 Kibbeh
Experience the vibrant flavors of the Middle East with this delicious Vegan Kibbeh recipe
PICKED
Vegan Guriltai Shul
Explore the comforting flavors of Mongolia with this Vegan Guriltai Shul, a plant-based reinterpretation of the classic noodle soup. Perfect for warming up on chilly evenings, it combines aromatic spices, hearty vegetables, and handmade noodles in a rich, savory broth.
PICKED
Vegan Moules-Frites
A delightful vegan twist on the traditional Belgian dish, featuring king oyster mushrooms as a substitute for mussels, served with crispy
Birthdays, Cuisines, Dinner, Lunch | No Comments » on Vegan Locro de Papas