Step 1:

  • Peel the carrot and potatoes and cut into bite size pieces
  • Step 2:

  • Peel the onion and slice into 8 wedges, then separate the pieces
  • Step 3:

  • Heat a pot with a little olive oil (can also add some butter) and sautee the onions for a bit.
  • Step 4:

  • Add the garlic and ginger (I just eyeball it but around 1 teaspoon each) and let cook for 1-2 minutes.
  • Step 5:

  • Add the seasonings (can also throw in a stock cube for more flavour) and stir to combine.
  • Step 6:

  • Then add the carrot, potato and shrimp, stir for a bit and pour in the pureed tomatoes, add just enough water to ensure everything is submerged in the liquid.
  • Step 7:

  • Bring to a boil then turn down the heat and simmer for 15-20 minutes or until the carrots and potatoes are fork tender.
  • Step 8:

  • Step 9:

  • Server with some boiled basmati rice or bread to dip in the stock, and enjoy!
  • Step 10:

  • (In the pic I added some cooked quinoa to the stew when reheating)
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