Greek style vegie stew
1/2 - 2/3 cup olive oil
2.5 cups hot water
1 tablespoon tomato paste
1 cup tomato passata or puree
2-3 bay leaves
1 diced red onion
2 cups diced red cabbage
2 cups green beans
2 carrots, diced or sliced (1cm )
2 sliced zucchini (4cm)
2 yellow squash, cut into quarters or sixths
4 medium Carisma potatoes, skin on, quartered
salt & pepper to taste
Heat olive oil and saute onions for ~2 mins
Add tomato paste and saute for ~2 mins
Add cabbage and cook for a further ~2 mins
Add carrots and potatoes and mix well for ~3 mins
Add green beans, zucchini, squash, bay leaves, salt & pepper and mix well
Add hot water
Add tomato passata/puree on very top, do not mix through
Pressure cooker: Cook for 20 mins (often this is via rice setting + a few extra minutes), then turn power off and allow pressure to fall naturally over at least 1 hour.
Stove top: Simmer until vegies are all cooked through, take off element, put lid on and let it sit for at least 1 hour.
The longer you leave them, the better these vegie based meals taste.
Note: You can use as little as half the suggested liquid in the pressure cooker version if you don't like it with lots of 'zoumi' (juice), but fair warning, that's where all the flavour is. If you dunk some sourdough in that, you'll see why it's our favourite bit. No rinsing of plates required!