This is our vegan version of Carapulcra Chinchana, a traditional Peruvian Potato and Pork Stew made with roasted re-hydrated potatoes and peanut butter. To emulate that flavour, we use roasted new potatoes and beans in place of meat in our recipe. The chilli paste base is traditionally made with Ají Panca, a mild dried red pepper and Ají Mirasol a unique fruity flavoured yellow chilli. As these aren't easy to find here, we have substituted a roasted yellow (or you could use a red) pepper blended with a rehydrated dried Ancho chilli to create a similar paste. Serve alongside quinoa or rice for a hearty wholesome meal.
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Peruvian Potato Stew
Dietary: Vegan, Gluten free | Serves: 6
Prep Time: 30 minutes | Cook Time: 45 minutes
- Rapeseed oil for roasting and frying
- 1 yellow or red pepper, cut in half, seeds and stalk removed
- 750g new potatoes, scrubbed and cut in half or left whole if very small
- 1 large ancho or 2 small dried chipotle peppers
- 1 tin black beans or pinto beans, drained and rinsed
- 1 red onion, finely diced
- 2 garlic cloves, finely chopped
- ⅛ tsp ground cloves
- ⅛ tsp ground allspice
- ⅛ tsp chilli powder (omit if using hot dried chipotles)
- 1 cinnamon stick
- 1 star anise
- 1 tsp sugar
- 500 ml vegetable stock
- 3-4 tbsp crunchy peanut butter
- 1 lime juiced
- salt and black pepper
- chopped fresh coriander to garnish
- Preheat the oven to 200C/180Fan.
- Put the dried ancho or chipotles in a small bowl and cover with boiling water. Allow to soak for 30 minutes.
- Put the potatoes in a roasting tin and drizzle with 2 tablespoons of rapeseed oil. Roast for 30 minutes until golden. Shake the tin halfway through cooking to ensure even roasting.
- Place the pepper, cut side down in a small roasting tin and roast for 30 minutes or until soft and the skin is charred in places. Place the pepper in a bowl and cover with cling film. When the pepper has cooled you can easily peel the skin off the pepper.
- Remove the stalk and seeds from the soaked ancho or chipotles chillies and tear into small pieces.
- Put the skinned pepper and ancho or chipotle chillies in a blender, and blend together until they become a smooth paste.
- Heat a tablespoon of rapeseed oil in a large saucepan over medium-high heat. Add the onion and fry until soft and just beginning to turn golden. Stir in the garlic, and fry for a minute.
- Add the pepper paste, ground cloves, ground allspice and chilli powder. Cook the paste for a minute, stirring continuously to prevent it burning.
- Add the cinnamon stick, star anise, sugar, beans, potatoes and vegetable stock. Bring to a boil, then lower the heat and simmer for 15 minutes, until the stew has reduced and thickened a little.
- Remove and discard the cinnamon stick and star anise.
- Add 3 tablespoons of peanut butter to the stew and gently stir to combine. Taste and add a little more if necessary. Add the juice of a lime and season with salt and pepper.
- Serve with quinoa or rice, garnished with coriander.
This recipe was featured in the May 2017 issue of Vegetarian Living. Visit our post on Perfect Potatoes for more tasty potato recipes!
Delicious food photography by Rob Wicks of Eat Pictures.
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