• 1 onion, diced

  • 3 tbls olive oil or omega spread

  • 1kg potatoes, peeled and diced

  • 1 red and one green capsicum, cut into chunks

  • 1 tsp cumin, ground

  • 1 tbls sweet paprika

  • 2 tsp Sea Salt, or to taste

  • 1 litre stock

  • 1 can diced tomatoes or puree

  • Parsley


  • 1.

    Heat your oil or omega spread in a large pot. Add the onion and stir until brown the onion, then add the cumin and paprika. Cook for a minute or two more, stirring constantly, then add the potatoes, capsicum and salt, and cook over a high heat, stirring constantly, for about five minutes. Now add your stock, enough to almost cover the potatoes. Cover your pot with a lid, and cook over a brisk flame, stirring often. When the potatoes are half cooked, stir in the tomatoes and capsicum. Cook for another 20 min Serve garnished with the parsley.

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