Greek-Style Potato & Pea Stew (Quick & Low-Fat Version)

This is my quick and low-fat version of a classic Greek-inspired potato and pea stew. It comes together in just 20 minutes on the stovetop, using simple ingredients while still delivering warm, comforting flavor. Perfect for busy days or light, wholesome meals.

I buy most ingredients to make Greek food at a Turkish supermarket in Berlin.

For this dish I select potatoes called Mehlig Kochend.

This is the pepper paste I use, but if you don’t have it on hand, replace 1 tbsp pepper paste with 2 tsp tomato paste and 1 tsp gochujang.

Ingredients

• 10 g olive oil

• 10 g lemon flavored rapeseed oil

• 2.5 cups (300 g) peeled potatoes, cut into chunks

• 1 cup (125 g) peas ( frozen)

• 1 cup chopped onion

• 2 garlic cloves, minced (or ½ tsp garlic powder)

• 1 tbsp Turkish pepper paste

• 4g salt (adjust depending on the tomato paste ingredients)

• 1 bay leaf

• 1/4 tsp black pepper

• ½ cup water

• 1/3 cup Fresh dill, chopped (added at the end)

Instructions (Pan/Stovetop 20 Minutes)

1. Sauté the aromatics.

   Heat the oil in a pan over medium heat. Add the chopped onion and cook until softened. Stir in the garlic and bay leaf.

   

2. Add the vegetables and seasonings.

   Add the potatoes, peas, tomato paste, garlic powder, salt, black pepper, and bay leaf.

   

3. Add the water and mix.

   Pour in the ½ cup of water and stir well to dissolve the tomato paste into the liquid.

   

4. Simmer.

   Bring to a gentle boil, then reduce the heat to medium–low.Cover and simmer for 15 minutes, or until the potatoes are tender.

   

5. Finish with dill.

   Remove from the heat and stir in the fresh chopped dill. Taste and adjust seasoning if needed.

   

6. Enjoy warm with crusty bread, vegan feta, or on its own for a light, nourishing meal.

If you have an Instant Pot (pressure cooker), everything will be ready in 4 minutes.