A twist on the classic Dutch dish, this nutrient-rich stew is a real crowd-pleaser. 

Stamppot is a classic Dutch dish made with mashed potato, vegetables and is usually topped with sausages. In this recipe we have gone vegetarian (although, of course, you can add meat if you like!). 

This Asian-inspired version of the typical Dutch stew is a surprising twist on the old-fashioned classic, just the way I like to cook. I’ve added various unexpected flavours – ginger, coconut milk and cloves, and topped the dish with sereondeng which is a mixture of coconut flakes, peanuts, onions and spices that is often used in Indonesian cuisine. 

The recipe also contains a combination of potatoes and sweet potatoes, alongside bok choy, a green leafy vegetable full of vitamin A, vitamin C and folic acid. The bok choy is an incredibly super healthy topping for the soft potatoes, one that also provides a pleasant textural and visual contrast. 

If you're cooking this for a dinner party, then you can elevate this comforting dish with the use of serving rings to present them in a nice, even shape.  

Cooking time: 25 min 

Serves: 4 

Ingredients:  

- 600 g potatoes, peeled and in cubes 

- 600 g sweet potatoes, peeled and in cubes 

- Salt for the water 

- 5 tbs butter 

- 100 ml coconut milk 

- 3 tbs soy sauce 

- 1 tsp ground ginger 

- 2 tbs sunflower oil 

- 2 garlic cloves 

- 1 thumb of fresh ginger, grated 

- 1 shallot, peeled and in thin rings 

- 4 pieces of bok choy, halved and washed under running water 

- 2 tbs sesame oil 

- 1 tsp chili flakes 

- Fresh coriander 

- 4 tsp seroendeng 

Steps:  

1. Boil the potatoes and the sweet potatoes in salted water. 
   
   
2. Drain, return to the pan and add 3 tablespoons of butter and the coconut milk. 
   
   
3. Mash until smooth and add 1 tbsp of soy sauce and the ground ginger. Keep warm on a lower temperature. 
   
   
4. Meanwhile, prepare the bok choy. Heat the sunflower oil in a wok over medium-high heat and sauté garlic, ginger and shallots shortly. Make sure they don’t brown. Stir continuously. 
   
   
5. Add the bok choy and toss with the rest of the soy sauce and the sesame oil. Cook for 5 minutes, or until tender. 
   
   
6. Spoon the stamppot onto plates (use serving rings if you like) and place the bok choy on top. Drizzle the remaining gravy from the pan.
   
   
7. Decorate the stamppot with chili flakes, fresh coriander and the seroendeng.