I have made this potato and cauliflower stew several times, usually when I have vegetables on hand and need something simple. It's the kind of everyday recipe, without complications. Potatoes and cauliflower go well together and make a hearty dish. All the ingredients are easy to find and do not require special techniques.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes (depending on how quickly you clean the vegetables)
Cooking time: 40-45 minutes
Servings: 5-6
Difficulty: easy
Recipe type: vegan dish, vegetable stew
Ingredients
1 kg potatoes
1 small cauliflower
2 onions
2 carrots
6 garlic cloves
1 tablespoon sweet pepper paste
1/2 can diced tomatoes with juice (SunFood or similar)
Salt
Pepper
1/2 bunch parsley
Preparation method
1. Clean and wash all the vegetables: onion, carrots, and garlic. Chop them finely.
2. Put a pot on the stove and add a few tablespoons of oil and a little water. When heated, add the onion, carrots, and garlic and cook on low heat for a few minutes until they soften slightly without burning.
3. Add the tablespoon of sweet pepper paste. Mix and let it boil briefly to combine the flavors.
4. Meanwhile, clean and wash the potatoes and cauliflower. Cut the potatoes into cubes. Break the cauliflower into small florets. Add them to the pot over the sautéed vegetables.
5. Add enough water to cover the vegetables well. Put the lid on and let it boil.
6. Once the vegetables start to soften, add the canned tomatoes (with juice). Season with salt and pepper to taste.
7. Let it boil for another 10 minutes, still covered.
8. When the stew is ready, turn off the heat. Sprinkle with chopped parsley and cover again with the lid. Let it rest for a few minutes, then you can serve.
Why I make the recipe often
I like it because it doesn’t require complicated ingredients and fits any day. It helps me when I want to cook something quick, filling, and meatless. It can also be served the next day if there are leftovers, but usually, it gets eaten all.
Tips and variations
Tips
It’s best to cut the potatoes to similar sizes so they cook evenly.
If you use store-bought pepper paste, check that it’s not too salty, so you don’t overdo it with salt at the end.
The cauliflower shouldn’t be boiled too much, so it doesn’t fall apart completely – smaller florets will cook faster.
Substitutions
You can also use homemade pepper paste if you have it.
If you don’t have canned diced tomatoes, a simple tomato sauce will work too.
Variations
If you want, you can add some finely chopped bell pepper along with the onion and carrot, but it’s not mandatory.
You can also add a few diced zucchini towards the end.
Serving ideas
This stew goes well with fresh bread or even polenta. It can be eaten warm or at room temperature.
Frequently asked questions
Does the cauliflower get too soft if I boil it with the potatoes?
If the florets are small and the potatoes are cut to about the same size, they will cook at about the same time. If you prefer the cauliflower crunchier, you can add it 10 minutes after the potatoes.
Can it be made without sweet pepper paste?
Yes, but the pepper paste gives a special flavor and a nicer color. If you don’t have it, you can use a bit of roasted red pepper or even sweet paprika.
How much water should I add?
Add enough water to cover the vegetables. If it reduces too much during cooking, you can add a little hot water.
Can I add other vegetables?
Yes, you can add other seasonal vegetables if you want. Just keep in mind the cooking time for each.
How do I know when it’s done?
When the potatoes and cauliflower are soft but not mushy, and the sauce has thickened a little, you can turn off the heat.
Nutritional values
Approximately, per serving (from 6): 170-200 kcal, 38g carbohydrates, 4g protein, 3g fat. Values are approximate and vary depending on how much oil you use and the type of pepper or tomato paste used. The stew is quite light, with not much fat, and high in carbohydrates from the potatoes.
Storage and reheating
The potato and cauliflower stew can be stored in the refrigerator for 2-3 days, in a covered container. It can be reheated directly on the stove or in the microwave. If the sauce has thickened too much, add a little water when reheating. I do not recommend storing it for more than 3 days, especially if you didn’t cook it as a vegan dish.
Quick Info
Total time: about 1 hour
Preparation time: 15-20 minutes (depending on how quickly you clean the vegetables)
Cooking time: 40-45 minutes
Servings: 5-6
Difficulty: easy
Recipe type: vegan dish, vegetable stew
Ingredients
1 kg potatoes
1 small cauliflower
2 onions
2 carrots
6 garlic cloves
1 tablespoon sweet pepper paste
1/2 can diced tomatoes with juice (SunFood or similar)
Salt
Pepper
1/2 bunch parsley
Preparation method
1. Clean and wash all the vegetables: onion, carrots, and garlic. Chop them finely.
2. Put a pot on the stove and add a few tablespoons of oil and a little water. When heated, add the onion, carrots, and garlic and cook on low heat for a few minutes until they soften slightly without burning.
3. Add the tablespoon of sweet pepper paste. Mix and let it boil briefly to combine the flavors.
4. Meanwhile, clean and wash the potatoes and cauliflower. Cut the potatoes into cubes. Break the cauliflower into small florets. Add them to the pot over the sautéed vegetables.
5. Add enough water to cover the vegetables well. Put the lid on and let it boil.
6. Once the vegetables start to soften, add the canned tomatoes (with juice). Season with salt and pepper to taste.
7. Let it boil for another 10 minutes, still covered.
8. When the stew is ready, turn off the heat. Sprinkle with chopped parsley and cover again with the lid. Let it rest for a few minutes, then you can serve.
Why I make the recipe often
I like it because it doesn’t require complicated ingredients and fits any day. It helps me when I want to cook something quick, filling, and meatless. It can also be served the next day if there are leftovers, but usually, it gets eaten all.
Tips and variations
Tips
It’s best to cut the potatoes to similar sizes so they cook evenly.
If you use store-bought pepper paste, check that it’s not too salty, so you don’t overdo it with salt at the end.
The cauliflower shouldn’t be boiled too much, so it doesn’t fall apart completely – smaller florets will cook faster.
Substitutions
You can also use homemade pepper paste if you have it.
If you don’t have canned diced tomatoes, a simple tomato sauce will work too.
Variations
If you want, you can add some finely chopped bell pepper along with the onion and carrot, but it’s not mandatory.
You can also add a few diced zucchini towards the end.
Serving ideas
This stew goes well with fresh bread or even polenta. It can be eaten warm or at room temperature.
Frequently asked questions
Does the cauliflower get too soft if I boil it with the potatoes?
If the florets are small and the potatoes are cut to about the same size, they will cook at about the same time. If you prefer the cauliflower crunchier, you can add it 10 minutes after the potatoes.
Can it be made without sweet pepper paste?
Yes, but the pepper paste gives a special flavor and a nicer color. If you don’t have it, you can use a bit of roasted red pepper or even sweet paprika.
How much water should I add?
Add enough water to cover the vegetables. If it reduces too much during cooking, you can add a little hot water.
Can I add other vegetables?
Yes, you can add other seasonal vegetables if you want. Just keep in mind the cooking time for each.
How do I know when it’s done?
When the potatoes and cauliflower are soft but not mushy, and the sauce has thickened a little, you can turn off the heat.
Nutritional values
Approximately, per serving (from 6): 170-200 kcal, 38g carbohydrates, 4g protein, 3g fat. Values are approximate and vary depending on how much oil you use and the type of pepper or tomato paste used. The stew is quite light, with not much fat, and high in carbohydrates from the potatoes.
Storage and reheating
The potato and cauliflower stew can be stored in the refrigerator for 2-3 days, in a covered container. It can be reheated directly on the stove or in the microwave. If the sauce has thickened too much, add a little water when reheating. I do not recommend storing it for more than 3 days, especially if you didn’t cook it as a vegan dish.