Stewed potatoes with stew

1. Wash the potatoes, peel, cut into large cubes. Transfer it to a saucepan, fill it with water level and put it to simmer until ready.
2. Put the stew out of the jar, lightly mash with a fork.
3. Wash the carrots, peel, grate on a coarse grater.
4. Peel and rinse the onion, chop it finely.
5. Heat a frying pan with vegetable oil. Put the onion in it, a pinch of salt, a pinch of sugar. Fry until golden brown for 5 minutes. Don't forget to stir!
6. Add the carrots, fry for another 6 minutes (until the carrots are soft).
7. Cut a coarsely washed tomato, put it in a frying pan with onions and carrots, simmer for 5 minutes.
8. Coarsely chop the garlic, add to the rest of the vegetables, keep the pan on fire for 1 minute.
9. Add tomato paste and stew, stir, bring to a boil over low heat.
10. To the finished potatoes, pour ground black pepper, curry, paprika, salt. Mix well.
11. Add potatoes to the boiled stew and vegetables, pour in the potato broth (adjust its amount to your taste). Stir, bring to a boil again.
12. Add dried Provencal herbs, coriander. Try it, if desired, add more pepper and paprika. If it seems to you that there is not enough salt, add it too.
13. Add canned green peas. Stir it. Simmer on low heat for 5-10 minutes.
14. Sprinkle the finished potatoes with stewed meat with fresh herbs.

Bon appetit!