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.
Ingredients
- 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
Instructions
- 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