Real vegetarian food, served in an imaginary world...

Tuesday 17 December 2019


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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