Vegan Kartoffelgulasch (German Potato Goulash)

• 2 tbsp Sunflower oil
• 1 large Yellow onion
• 2 medium Red pepper
• 1 tsp Caraway seeds
• 2 tbsp Sweet paprika
• 2 tbsp Tomato purée
• 900 g New potatoes
• 900 ml Vegetable stock
• 2 tsp Marjoram
• 1 ½ tsp Fine sea salt

1. Peel and finely chop the onion. Core the peppers and cut into bite-sized pieces. Halve any larger potatoes so they are all roughly the same size.
2. Heat the sunflower oil in a large pot over medium heat. Add the onion with a pinch of the salt and cook for 6 to 8 minutes, stirring, until softened and lightly golden.
3. Stir in the peppers and cook for 4 minutes to start softening. Add the caraway seeds and sweet paprika and cook for 30 seconds, stirring constantly so the spices do not catch.
4. Stir in the tomato purée and cook for 1 minute to deepen the flavour. Add the potatoes, vegetable stock, marjoram and the remaining salt, then bring to a gentle simmer.
5. Simmer uncovered for 25 to 30 minutes, stirring occasionally, until the potatoes are tender and the broth has thickened slightly. If it reduces too quickly, lower the heat to keep it at a steady simmer.
6. Taste and adjust the seasoning with a little more fine sea salt if needed. Rest off the heat for 2 minutes, then ladle into bowls and serve hot.

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