Today I am sharing another stew recipe with you guys following along from the beetroot and lentil bourguignon from last week. This one however has a beautiful golden hue in contrast to last weeks deep red. It’s got super affordable ingredients as the base such as potatoes and beans so it’s great if you’re on a budget. Still it has lots of flavour from spices and herbs and is hearty and satisfying. I like to call it the golden stew partly because it’s got a lovely golden colour and partly because I am really pleased with this recipe and the flavour I created. I think you’re going to like it so I hope you’ll give it a go at home!

Malin x


Serves roughly 4.


6 medium potatoes, cubed

2 medium sized red onions, sliced into half moons

4-5 garlic cloves, sliced into slithers

1 carton/can butter beans, drained and rinsed

1 carton/can chickpeas, drained and rinsed

3 tbsp tomato paste

2 tbsp olive or rapeseed oil

1 tbsp coconut oil

1 tsp each of dried thyme, dried rosemary and coriander seed

1 heaped tsp ground turmeric

A pinch of chili flakes, I used smoked but any kind works well

A small bunch of parsley

1,5 liter vegetable stock

Salt and black pepper, to taste

To serve:

4 dollops of plant yogurt, I used Greek style made from oats

Pickled red onion

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