This recipe is for 4 hungry people:
2 yukon gold potatoes
2 sweet potatoes
1 can (salt free) diced tomatoes, fresh is better
1/2 can of tomato paste
2 cloves of garlic
2 Tbsp sweet paprika, salt, pepper, dash chili flakes, 2 bay leaves, 1/2 tsp caraway seeds
1 cup Merlot
Dice onions, garlic and sautee in coconut oil, add diced Portabella’s, sautee for about 5-8 min. Then, add diced potatoes, broth and red wine. Simmer on med heat for approx. 1 hr. Then add paprika, tomatoes and all speices. Simmer an additional 15-20 min. Sprinkle Ital parsely on top.
Serve with steamed broccoli or baby bok-choy.