Roasted Red Pepper, Potato, Chorizo and Kale Stew

 Roasted Red Pepper, potato, chorizo and kale stew
Prep in Prep in:
10 mins
Cook in Cook in:
40 mins
Serves Serves:
2
Per Serving %RI
KCAL 731 36%
Fat 31.4g 44%
Sat Fat 14.3g 44%
Sugar 21.0g 23%
Salt 2.2g 36%

Method

Heat 1tbsp oil in a saucepan and pan fry the chorizo until it crisps up and turns the oil red. Reduce the heat and add the onions, cooking for 10 mins or until they soften. Add the garlic and tomato paste and cook for several minutes more before adding the tinned tomatoes, roast red peppers, wine, potatoes, seasoning and water.

Bring to the boil, then simmer for 20 minutes, or until the potato has cooked through. Taste and adjust the seasoning, adding salt, pepper and brine from the roast red pepper jar. Push the kale beneath the surface of the liquid and cook for a further 10 minutes, or until soft.

Serve topped with crumbled cheese and coriander leaves.

TIP Spinach would also work as an alternative to kale. Simply add to the stew for the final 5 minutes of cooking.

Check out our mouth-watering how-to video below and other delicious potato recipe videos on our video hub.

Ingredients

300g fluffy potatoes (such as Maris Piper), cut into 1 cm pieces

200g raw cooking chorizo, sliced into 2cm discs

1 onion, finely chopped

2 garlic cloves, chopped

1tbsp tomato paste

1 can chopped tomatoes or passata

200g roast red peppers from a jar (drained weight), finely sliced (plus 1tbsp brine from jar) (Or can roast fresh peppers or sauté them before cooking)

200ml red wine

400ml water

100g kale, tough stalks removed

50g soft cheese (such as goat’s cheese or feta), to serve (optional)

handful coriander leaves, to garnish

300g fluffy potatoes (such as Maris Piper), cut into 1 cm pieces 200g raw cooking chorizo, sliced into 2cm discs 1 onion, finely chopped 2 garlic cloves, chopped 1tbsp tomato paste 1 can chopped tomatoes or passata 200g roast red peppers from a jar (drained weight), finely sliced (plus 1tbsp brine from jar) (Or can roast fresh peppers or sauté them before cooking) 200ml red wine 400ml water 100g kale, tough stalks removed 50g soft cheese (such as goat’s cheese or feta), to serve (optional) handful coriander leaves, to garnish

You may also like

One pan ham hock & kale hash

One pan ham hock & kale hash

One Pan Ham Hock & Kale Hash

This recipe is the perfect way to use up any leftover potatoes and warm you up on a cold winter evening. Simple ingredients used to create a hearty flavoursome meal.

  • Prep in: 10 mins
  • Cook in: 20 mins
Sausage and potato casserole recipe

Sausage and Potato Casserole

An easy dish to make taking just 10 minutes to prep, this casserole is healthy and nutritious containing potatoes, sausages and peppers.

  • Prep in: 10 mins
  • Cook in: 15 mins
Alex Mackay's roast King Edwards with lamb cutlets, smoked paprika, peppers, onions & olives recipe

Alex Mackay's Roast King Edwards with Lamb Cutlets, Smoked Paprika, Peppers, Onions & Olives

"The first time I discovered smoked paprika was on roast potatoes served as tapas with smoked paprika mayonnaise. Before then, I'd assumed chorizo was spiced with plain paprika and then the whole sausage was smoked. It was a revelation and I've had a long lasting smoked paprika period since then. I serve the potatoes and pepper mixture with lamb as a little celebration of Spring."

  • Prep in: 10 mins
  • Cook in: 30 mins
Bacon & Egg Potato Salad with Dijon Mustard Recipe

Potato Salad with Bacon, Egg & Dijon Mustard Recipe

A scrumptious potato salad recipe which binds the fantastic flavours of bacon, egg and dijon mustard together for a light, fresh meal perfect for the summer.

  • Prep in: 20 mins
  • Cook in: 15 mins
Campaign Financed with Aid from the European Union and British and Irish farmers
EU logo orange
ADHB logo