Golden Potato & Spinach Stew with Herbed Tomatoes

Name: Golden Potato & Spinach Stew with Herbed Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 servings
Ingredients: 500g potatoes, peeled and cut into 2cm chunks; 200g fresh spinach, washed; 2 medium tomatoes, roughly chopped; 1 medium onion, diced; 1 pepper (any colour), deseeded and sliced; Small bunch of fresh parsley, roughly chopped; 3 cloves garlic, minced; 400ml vegetable stock (1 stock cube dissolved in water); 2 tbsp olive oil; 1 tsp dried mixed herbs or oregano; Salt and pepper to taste; Squeeze of lemon juice (optional, to finish)

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Built by the community using pepper, potatoes, parsley, onion, tomatoes, spinach

A hearty, warming one-pot stew where tender golden potatoes meet wilted spinach in a rich tomato and garlic broth, finished with fresh parsley. Simple, satisfying, and deeply comforting.

VegetarianVeganDairy FreeGluten FreeStudent Kitchen

Cooking Ability Level

Prep

10 mins

Cook

30 mins

Serves

Difficulty

Easy

Budget

Cheap

Calories

265

Ingredients

Serves3

500g potatoes, peeled and cut into 2cm chunks
200g fresh spinach, washed
2 medium tomatoes, roughly chopped
1 medium onion, diced
1 pepper (any colour), deseeded and sliced
Small bunch of fresh parsley, roughly chopped
3 cloves garlic, minced
400ml vegetable stock (1 stock cube dissolved in water)
2 tbsp olive oil
1 tsp dried mixed herbs or oregano
Salt and pepper to taste
Squeeze of lemon juice (optional, to finish)

1. Heat the olive oil in a large pot or deep pan over medium heat. Add the diced onion and sliced pepper with a pinch of salt and cook for 5-6 minutes, stirring occasionally, until softened and lightly golden.

2. Add the minced garlic and dried herbs and stir for 1 minute until fragrant — don't let the garlic burn.

3. Add the potato chunks and stir to coat them in the oil and aromatics. Cook for 2 minutes to lightly toast the edges.

4. Add the chopped fresh tomatoes and stir everything together, letting them break down slightly for about 2 minutes.

5. Pour in the vegetable stock. Bring to a boil, then reduce heat to a gentle simmer. Cover with a lid and cook for 18-20 minutes, until the potatoes are completely tender when pierced with a fork.

6. Remove the lid and stir in the fresh spinach in two batches, letting each batch wilt into the stew before adding the next. This takes about 2 minutes.

7. Taste and season generously with salt and pepper. Add a squeeze of lemon juice if you have it — it brightens everything up beautifully.

8. Ladle into bowls and finish with a generous handful of fresh parsley. Serve with crusty bread if you have it, or enjoy as is.

Got a question while you're cooking?

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Nutrition per Serving

265

Calories

Protein

42g

Carbs

Fat

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