I love hot pots and if you have seen my last recipe on how to make a hot pot, just like my Dad then you will know that traditional food is something I love to eat. I think that when you make classic dishes they are perfect for those colder months when you want something comforting to tide you over. Now that the warmer months are heading our way, I wanted to give the good old fashioned hot pot a bit of a twist to make it something slightly livelier.
Being a vegan vegetable lover, there are always loads of different veggies in my fridge and when I need to dish to use up my veggies, I always opt for a potato topped dish, as it seems to bond the veggies together well.
For today’s recipe, I am going to be making a spicy vegetable ragu/ hotpot, which is ideal for using up any leftover veggies and although it is a hearty warming dish, it works great for a warmer month centrepiece at it can be paired with a salad, or simply eaten by itself. You can use whatever vegetables you have in the fridge, so perfect for feeding plenty, without too much hassle and as with the hot pot that I made previously, it is all made in the same pot, meaning, you only have one pot to wash up and you can serve it straight to the table, though do be careful when hot!
My recipe will feed 4, but you can use whatever you like in place of my vegetable selection.
1 x red onion, peeled and diced
4 x garlic cloves, peeled and diced
4tablespoons x oil
3 cups x spring greens, washed and chopped
2 x carrots, washed and diced
1 litre x passata
5 tablespoons x hot paprika
2 tablespoons x dried parsley
2 tablespoons x dried basil
4 x medium red potatoes, sliced finely lengthways
2 cup x frozen garden peas
- Preheat the oven to 180 degrees.
- Using an oven proof pot, start by adding the onion and garlic to the pot with 2 tablespoons of the oil.
- Stir well on a low to medium heat for 5 minutes, before adding the carrots.
- Allow the carrots to soften, before adding the passata and paprika.
- Add more paprika to taste if necessary, to create a spicy tomato sauce.
- Add the spring greens and garden peas, stir well.
- Once the peas are cooked, remove the pot from the heat.
- Add the potatoes to the top, in a line, so that they slightly overlap on each side.
- Pour the last 2 tablespoons of oil over the top of the potatoes and then sprinkle with the basil and parsley.
- Place in the oven for approximately 30-40 minutes, or until the potatoes have crisped on top.
- Best served immediately, please take care when the pot is hot.