2 medium onions
4 – 5 carrots
1 large sweet potato
3 medium potatoes
1 medium swede
½tsp curry powder
3 litres vegetable stock
100g self raising flour
pinch of salt
First make the stew
Peel all the vegetables and chop into similar sized pieces.
Place potato pieces in a bowl of water and set aside.
Heat the oil in a large pan with a lid.
Fry the onion gently. Then add the curry powder and fry for a minute more.
Pour in the stock. Then add all the vegetables apart from the potato.
Bring to the boil.
Place on a low heat and simmer, covered for about half an hour.
Meanwhile, make the dumplings
Mix the suet, flour and salt.
Stir in about 5tbsp water to make a firm dough.
Cut into 8 pieces.
With lightly floured hands, roll each into a ball.