Spicy potatoes with cucumber in tomato and mustard sauce

Ingredients for 4 servings:

• 1 vegetable onion(s)
• 2 garlic cloves
• 750 g potatoes, waxy
• ½ chili pepper(s)
• 1 cucumber(s)
• 2 large tomatoes
• 3 tbsp tomato paste
• 2 tbsp mustard, mild
• some Tabasco
• 200 ml vegetable stock
• salt and pepper
• oregano
• basil
• Thyme
• n. B. Chili flakes for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian

Boil the potatoes with their skins on until tender. Let them cool, peel them, and cut them into bite-sized pieces. Dice the onion and chop the chili pepper into small pieces. Peel the cucumber. Dice the cucumber and tomatoes. Press or finely chop the garlic, sprinkle with a pinch of salt, and mash it again with the flat side of a knife to release the juices. Sauté the onions until translucent, then add the chili pieces and fry briefly. Add the cucumber and tomatoes and simmer briefly. Then add the garlic and let the sauce simmer for 5 minutes. Pour in the vegetable stock, add 3 tablespoons of tomato paste and 2 tablespoons of mustard, mix everything together, and cook until the sauce is thickened. Add the appropriate amount of Tabasco depending on how spicy you want it to be and season the sauce with salt, pepper, oregano, basil, and thyme. Finally, stir in the potato pieces and cook briefly so they don’t overcook. Garnish with chili flakes to serve. But be careful: they add a little extra spice!