Ingredients

The following ingredients have 4 Servings
  • 4 Tbsps vegetable oil
  • 1 onion (finely chopped)
  • 1 clove garlic cloves (chopped)
  • 1 carrot (chopped)
  • 2 Tbsps paprika
  • 1 tsp ground Caraway
  • 2 cups canned tomatoes
  • 4 medium Sweet potato (cut into chunks)
  • 2 cups vegetable stock (or water)
  • salt
  • peppers
  • 2 Tbsps Crème fraiche
  • parsley
  • 1 tsp paprika
  • 1 tsp Caraway

Instruction

  • Heat the oven to 180ºC (160º fan) 350ºF, gas 4.
  • Heat the oil in a large ovenproof casserole and gently cook the onion until soft but not brown. Add the garlic and carrot, cook for 2 minutes then add the paprika and caraway and cook for 1 minute.
  • Add the tomatoes, sweet potatoes and stock, season with salt and pepper and bring to a simmer. Cover then transfer it to the oven and cook for about 1 hour, until the potatoes are very tender.
  • Spoon over the creme fraiche and sprinkle with the parsley, paprika and caraway seeds.