Pepper, potato and spinach stew
A really colourful way to get lots of veg into your day, this lovely dish needs no accompaniment.
2 tbsp olive or vegetable oil
1 tsp cumin seeds
1 large onion, quartered and sliced
2 cloves garlic, crushed or finely grated
2 small red peppers or 1 large one quartered, deseeded and sliced
500g potatoes, peeled and cut into bite-sized chunks
2 tins tomatoes
a pinch of sugar
about 30g toasted flaked almonds, to finish (optional)
fresh coriander, to finish (optional)
salt and pepper
Choose a casserole dish or a large saucepan with a lid and put it over a medium heat. Add the oil and, when it’s hot, add the cumin seeds and let them sizzle for a minute or two. Add the onion and a pinch of salt, stir well, then cover the pan and let the onion sweat, stirring once or twice, for about 8 minutes (this is a good time to prepare the other veg).
When the onion is nice and soft, stir in the garlic, then add the sliced pepper and the chunked potatoes. Replace the lid and cook gently for about 20 minutes, stirring now and again, until the pepper is softened.
Add the tinned tomatoes and their juice, crushing the tomatoes with your hands as you add them. Add a pinch of sugar and some more salt and pepper. Stir everything well, then continue to simmer gently, uncovered this time, for around 15 minutes, until the potatoes are tender. Stir regularly.
When the potatoes are tender, add the spinach. Cover the pan and cook for another 5 minutes, or until the leaves have wilted.
Take the dish off the heat. Add a generous squeeze of lemon juice and more salt and pepper if needed. Scatter the toasted almonds and the coriander over the top, if using, and serve.
Try it at home and share your recipe with #NewcastleCan and #BritainsFatFight.
This recipe is adapted for Newcastle Can from River Cottage Much More Veg by Hugh Fearnley-Whittingstall (Bloomsbury)
Photography © Simon Wheeler