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Spicy potato stew

by cookbook author Hanne-Lene

"Spicy potato stew is a sure winner for both young and old, and tastes just as good the next day. My grandparents love this recipe too, by the way."

Hanne-Lene Dahlgren, veggie enthusiast

The humble potato really shines in Hanne-Lene's plant-based potato stew.

This recipe is easy to make, and according to the cookbook author, it's perfect after a long day of skiing!

Try the recipe:



6 cloves garlic

500 g small potatoes (about 12 potatoes) sliced into 4-6 pieces, preferably unpeeled

1 tbsp cooking oil or plant-based butter

1 yellow onion, roughly chopped

1 large tin of corn (300-350g gross weight)

500 ml water

1 cube vegetable broth or stock

250 ml coconut milk

1 tsp salt

1/2 -1 tsp chilli flakes 

1/4 tsp ground pepper

1-2 cm piece of ginger, finely chopped or grated

1 large tin of lentils, rinsed and drained (230g)

Mint dressing

2 handfuls of fresh mint

4 tbsp olive oil

1 lime (for juice only)

1/2 tsp salt

Garnish suggestions

mint sauce

fresh mint

coarsely chopped walnuts

chilli flakes



freshly baked bread



1. Add the potatoes and garlic to a large pot of water. Bring to the boil and simmer for 15 minutes.

2. Heat oil or butter in a second pot. Add the onion and sauté for a few minutes on medium to high heat until they are shiny and soft. Add the remaining stew ingredients, apart from the lentils, and allow the mixture to simmer until the potatoes in the other pot are soft.

3. Make the mint dressing: place all the ingredients in a deep container and blitz with a hand blender until the mint is finely chopped, and the sauce is nice and smooth.

4. Drain the potatoes, and set them aside. Remove the garlic and add it to the other pot along with the remaining ingredients. The potatoes should be added later.

5. Blitz the mixture with a hand mixer until everything is well mixed, but not completely fine. You can also use a blender.

6. Once the stew has the desired consistency, add the potatoes and lentils, and season with spices.

7. Garnish with mint sauce, fresh mint, crunchy walnuts and chilli flakes – or any other goodies you have to hand.

Child-friendly version:

Make a milder variety by omitting the chilli flakes from the stew. Fresh ginger and garlic will ensure that there is still plenty of flavour. If your kids don't like to see what is in the stew, you can blitz it until it's completely smooth.


Looking for more tasty veggie food? Try Hanne-Lene's recipe for a fresh summer salad.

Don't miss cookbook author Hanne-Lene's recommended places to eat vegan and vegetarian food in Norway!

The Norwegian Cookbook

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