Hungarian Potatoes
Description
This comforting Hungarian-style potato stew combines tender chunks of potato with sweet red peppers, soft eggplant, and onion, all simmered in a robust tomato and paprika broth. The dish is deeply savory, with a warm, earthy flavor profile characteristic of Central European cuisine. It is incredibly satisfying for cold evenings, offering a thick, hearty texture that pairs beautifully with crusty bread. Perfect for weeknight dinners, this vegan-friendly meal comes together quickly using simple pantry staples, delivering a rustic, home-style experience without complicated techniques.Ingredients
Directions
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Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
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Add the chopped onion and diced aubergine, cooking for 5-7 minutes until softened and lightly browned.
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Stir in the crushed garlic and paprika, cooking for another minute until fragrant.
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Add the diced potatoes, red peppers, canned tomatoes, tomato puree, and thyme sprig.
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Season generously with ground black pepper and salt to taste.
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Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the potatoes are tender.
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Remove the thyme sprig before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 2237.7kcal
- % Daily Value *
- Total Fat 250.2g385%
- Saturated Fat 35.0g175%
- Cholesterol 0.0mg0%
- Sodium 3.3mg1%
- Total Carbohydrate 6.3g3%
- Dietary Fiber 1.7g7%
- Sugars 3.2g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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