top of page


Time of preparation: 40+ min

Difficulty: easy

Serves 4


  • 2 leeks

  • 3 bay leaves

  • 3 sprigs fresh marjoram

  • 5 sprigs thyme

  • 2 tsp crushed coriander seeds

  • 1/2 tsp chilli powder

  • 1 tsp ground turmeric 

  • 1 tbs tomato sauce

  • 1 big purple potato

  • 250 g cooked beans

  • 1 glass of diced tomatoes

  • 1/2 can coconut milk

  • 1 carrot

  • 1 fennel

  • 2 red peppers

  • 1 handful Swiss chard

  • salt 

  • handful fresh coriander leaves

Finely slice the leek, dice potatoes, tomatoes, carrots, and fennel. Cut the peppers and chard into strips.

First water-fry the leek, add salt and spices and tomato sauce. Mix quickly, add potatoes, beans and tomatoes. Pour 200 ml of water over the top, bring to a boil and allow it to simmer until potatoes become soft. Then add coconut milk, carrots and fennel. When carrots are still a bit hard, add red peppers and let it simmer for another ten minutes. Season to taste. Just before serving, add chard, allow it to wilt but still retain its lovely green color, and serve.

It goes very well with roasted corn and cauliflower rice.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.


Recent Posts

See All


bottom of page