A light, meatless vegetable stew of peas, carrots, and potatoes simmered until tender in a tomato sauce. Made with a few ingredients, this classic is a practical and satisfying everyday meal.
Cook the onion in vegetable oil until lightly golden.
Stir in the tomato paste and cook for a few minutes. Add the carrots and potatoes and stir to combine.
Add the peas, salt, black pepper, and water. Cover and simmer over low heat until all the vegetables are tender.
Remove from the heat when the vegetables are tender and the liquid has thickened slightly. Serve hot.
If using frozen peas, add them straight to the pot without thawing. Cut the carrots and potatoes into similar-sized pieces so they soften at the same rate. The stew thickens as it cools; if needed, loosen it with a few spoonfuls of hot water before serving.
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