2 medium onions
4 – 5 carrots
1 large sweet potato
3 medium potatoes
3 parsnips
1 medium swede
1tbsp oil
½tsp curry powder
3 litres vegetable stock
50g suet
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.
About 25 minutes before
serving, add the drained potato pieces and bring back to the boil.
Place the dumplings on the
top.
Replace the lid and simmer for about 20 minutes until stew is fully cooked
and dumplings are light and fluffy.
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