Greek potato and courgette stew
Potatoes and courgette stewed in tomato and olive oil until the sauce turns glossy, with olives and crumbled feta on top. Simple Mediterranean food, best with bread.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegan feta.
Method
- Peel the potatoes and cut them into 2.5 cm chunks. Cut the courgettes into 2 cm chunks. Chop the onion finely and crush the garlic. Halve the olives and chop the parsley.
- Warm the olive oil in a large, wide pan over a medium heat. Cook the onion with a pinch of salt for 7 minutes until soft, then stir in the garlic and oregano for 1 minute.
- Add the potatoes, chopped tomatoes and 200 ml of water. Bring to a simmer, cover, and cook for 15 minutes.
- Add the courgettes, stir, and cook uncovered for another 12 to 15 minutes, until the potatoes are tender and the sauce is thick and glossy with oil.
- Check the seasoning and add salt and black pepper and stir in the olives.
- Ladle into shallow bowls and top with crumbled vegan feta and the parsley.
Tip Use a wide pan so the potatoes sit in one layer. Do not skimp on the olive oil, as it is what gives the sauce its gloss.
Per portion
| Energy | 609 kcal |
| Protein | 13 g |
| Carbohydrate | 63 g |
| of which sugars | 18 g |
| Fat | 33 g |
| of which saturates | 10 g |
| Fibre | 11 g |
| Salt | 1.72 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- potatoes500 g
- courgette2
- onion1
- garlic3 cloves
- chopped tomatoes1 tin
- dried oregano1 tsp
- olives60 g
- vegan feta50 g
- parsley½ bunch
- olive oil3 tbsp
