Peas with carrots and potatoes, with aromatic dill and tomato sauce. A quick and nutritious food, very traditional in Greece! An easy meal for the hungry student 🙂
- 1 red onion, chopped
- 2 large potatoes
- 3 carrots
- 450 grams of peas
- 3 tomatoes grated
- 1/2 teaspoon of raw cane sugar
- Sea salt and pepper
- 3 Tablespoons of finely chopped dill
- Olive oil
Peel and chop the potatoes as well as the carrots. Open your frozen organic peas bag. That was all the preparation for the food!
In a large sauce pan add some olive oil and set the pan over medium heat on the stove. When the olive oil warms up, add the onions and sizzle for 1 minute. Then, add the carrots, sizzle for 3-4 minutes until they soften up a bit. Add the potatoes, sizzle for 3-4 minutes and finally add the peas and sizzle for 3-4 minutes. Then add the grated tomato juice, raw cane sugar, salt and pepper and the dill. Give it a good stir, add enough water to barely cover the ingredients and then half cover the pot with the lid. When the water starts boiling remove the lid and let the food cook for about 40 minutes until all the vegetables are soft.
Serve warm with some fluffy gluten free vegan bread 🙂