Vegetable Potjiekos
A vegan South African-style layered stew slow-simmered in a Dutch oven with potatoes, carrots, cabbage, green beans, tomatoes, onion, garlic, water, and named spices. It is hearty enough for a substantial plant-based dinner entree.
- african
- budget-friendly
- cabbage
- carrots
- comfort food
- dairy-free
- diced tomatoes
- dinner
- egg-free
- family-friendly
- garlic
- gluten-free
- green beans
- lunch
- main course
- make-ahead
- meal prep
- nut-free
- one-pot
- plant-based
- potatoes
- potjiekos
- south african
- southern african
- soy-free
- stew
- stovetop
- supper
- vegan
- vegetable
- vegetable potjiekos
- vegetable stew
- vegetarian
- yellow onion
- Cuisine
- South African
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Cook this recipe
- baby gold potatoes-1 bag
- whole carrots-1 bag
- green beans-12 ounces
- diced tomatoes with juice-1 can
- yellow onion-1 medium onion
- cabbage-10 ounces
- water-2 cups
- vegetable oil-2 tablespoons
- ground coriander-2 teaspoons
- smoked paprika-2 teaspoons
- kosher salt-1 1/2 teaspoons
- ground turmeric-1 teaspoon
- ground cumin-1 teaspoon
- dried thyme-1 teaspoon
- dried bay leaves-2 count
- black pepper-1 teaspoon
- jarred minced garlic-1 oz
Rinse the potatoes and leave small ones whole, halving only potatoes wider than 1 1/2 inches; trim and cut the carrots into 1-inch chunks, dice the 8-ounce onion, and weigh exactly 1 ounce of jarred minced garlic from a standard retail jar.
Keep fingers tucked and the knife blade angled away while cutting the potatoes, carrots, and onion.
Heat the vegetable oil in the Dutch oven over medium heat; add the onion and cook until softened and lightly golden, 5 to 6 minutes, then add the garlic and cook until fragrant, about 1 minute.
Use caution when adding onion to hot oil to avoid splatter.
Stir in the ground coriander, smoked paprika, turmeric, cumin, thyme, black pepper, and kosher salt; cook for 30 seconds to bloom the spices in the onion mixture.
Build the potjiekos layers over the onion-spice base: add the baby gold potatoes, then the carrots, shredded cabbage, frozen green beans, diced tomatoes with juice, and bay leaves; pour the water down the inside edge of the pot and do not stir.
Cover the Dutch oven and bring the pot to a gentle bubbling simmer, 10 to 15 minutes; keep the lid closed and do not stir while the slow simmer establishes.
Lift the lid away from your face if checking the simmer to avoid steam burns.
Reduce the heat to low and cook covered at a slow, steady simmer for 60 to 70 minutes, until the potatoes and carrots are fork-tender and the cabbage has softened into the stew.
Use oven mitts when handling the hot Dutch oven or lid.
Remove and discard the 2 bay leaves, then gently fold the stew once from bottom to top, keeping the potjiekos chunky and layered; rest for 10 minutes before serving.
Remove the bay leaves before serving because whole bay leaves are not meant to be eaten.
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