Let’s Make This Pot of Creamy Paprika Potatoes
This recipe is similar to a Goulash, loads of smoked sweet paprika, potatoes and rich tomato flavours. It’s perfect for a comforting vegan dinner recipe. Bulked out with chickpeas, you can add more vegetables but it works perfectly as is. You could even pop this recipe in a slow cooker to slowly simmer for hours, or alternatively you can make it like this.
What Ingredients Do I Need?
Potatoes- This recipe calls for Baby or New Potatoes. As long as they are sliced into bite sized pieces, whatever you have at hand should work.
Cream- There’s plenty of fantastic vegan cream options out there. If you’re in the US you would call it ‘half and half’ cream. Either oatly, Elmlea or Alpro single cream will work perfectly.
Smoked Paprika- You want a sweet smoked paprika for this recipe. The better quality the smoked paprika the better the flavour. If you look out for the tinned sweet smoked paprika, you will be onto a winner.
Chickpeas- To bulk out the recipe I’ve added in chickpeas as a source of protein, but you could use butter beans if preferred.
Toasted Sunflower Seeds- This ingredient makes such a difference to the overall flavour. It adds a crunchy nutty flavour to it, so if you can, don’t miss this step! Either sunflower seeds or pine nuts will work.
Tamari – in a recipe like a goulash there’s usually a meaty fat added to give it that umami flavour, for this we will use Tamari. Tamari is a gluten free soy sauce but is so rich in umami, it works perfectly to recipes like this.
Cooking tips for this recipe:
Parboil the Potatoes- For the creamy paprika potatoes we want them to have a bit of bite, but fully cooked. By parboiling the potatoes for around 15 minutes it helps cut down simmering time in the sauce. Pop the potatoes in COOL water then bring to a boil and simmer for around 10-15 or until softened. This helps the potatoes cook inside evenly.
Add a splash of potato water- When you’re making the creamy tomato base, add a ladle or two of the water from the potatoes to loosen the sauce. The starchy water will work perfectly at making an even richer sauce.
You can swap the tomato puree for tinned tomatoes- This isn’t a strict recipe, just be sure to season with lots of salt and maybe a splash of sugar to balance out the flavour.
If you like this recipe why not try:
Curried Peanut Butter Chickpeas
Creamy Paprika Potatoes
- 2 shallots
- 2 cloves garlic
- 4 tbsp tomato puree
- 750 g baby potatoes
- 240 g tinned chickpeas
- 3 tbsp smoked paprika (sweet) good quality if possible
- 1 tbsp tamari (gluten free soy sauce)
- 200 ml vegan cream Americans use half and half
- 70 g spinach roughly chopped
- 3 tbsp sunflower seeds toasted
- 1 tsp dried oregano
- salt and pepper to taste
- Pop the potatoes whole into a large pot, fill with water, add salt, bring to the boil and leave to simmer for around 15 minutes or until the potatoes have slightly softened
- Meanwhile slice the shallots and garlic cloves then add to a pan with a drizzle of olive oil and lightly fry for around 5 minutes before adding the tomato pure
- Take a ladle full of the potato water and add to the pan to loosen the tomato puree, then add in the dried oregano, smoked paprika, salt and pepper and tamari and leave to simmer for a few minutes before adding the drained chickpeas and stir through
- By this point the potatoes should have softened, so drain the remaining liquid then add to the pan, toss in the flavours before pouring in the vegan cream, followed by the chopped spinach, after a few minutes give it a taste test adding a little more seasoning where needed
- Toast the sunflower seeds in a separate pan then pour on top and enjoy