Breakfast and brunch
Potato and Pea Stew
A special Kuwaiti breakfast dish from Kuwait, traditionally served for breakfast or 'riouq'. This potato-and-pea stew is easy, delicious, and quick to prepare, and pairs well with Arabic bread.
Ingredients
Start here, then move straight into the method.
- Onion, diced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 3 potatoes, diced
- a pinch of ground cumin
- 6 fresh curry leaves
- 2 cups frozen peas
- spices to taste
- 2 tablespoons tomato paste
- water
Method
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- Sauté the diced onion in olive oil in a skillet until lightly browned.
- Add the washed, diced potatoes with a pinch of cumin and the curry leaves.
- As the potatoes near tenderness, add the frozen peas and the spice blend: seven-spice, turmeric, chili, black pepper, and ground coriander.
- Add the tomato paste and stir for about 5 minutes.Timers: 5 min
- Add hot water, cover, and simmer until tender for about 5 minutes.
- Serve the potatoes and peas with Arabic bread...
Recipe tags
Breakfast and brunchInternationalVegetarianVeganDairy freeNut freeEgg freeBreakfastBread
