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Sri Lankan braised roots stew & coconut dhal dumplings

Sri Lankan braised roots stew & coconut dhal dumplings in a casserole dish

Sri Lankan braised roots stew & coconut dhal dumplings

Name: Sri Lankan braised roots stew & coconut dhal dumplings
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Indian
Ingredients: 1 tbsp coconut oil; 1 tsp mustard seeds; 6 curry leaves; 1 onion finely sliced; 1 leek finely sliced; 3 garlic cloves 1 sliced, 2 minced; 2 chillies deseeded and finely chopped; 2 celery stalk diced; 1 tbsp roasted curry powder (see below); 400ml can chopped tomatoes; 2 raw beetroot peeled and cut into batons; 3 parsnips sliced; 3 carrots sliced; 400ml can coconut milk; 100g split red lentils; 1½ tbsp coconut oil; 1 tsp mustard seeds; 1 tbsp curry leaves; 75g self-raising flour; ½ green chilli finely chopped; ½ red onion finely chopped; 1 tsp turmeric; 1 tsp red chilli powder; 80g desiccated coconut; ½ lime juiced; 10g basmati rice; 20g coriander seeds; 15g cumin seeds; 10g black peppercorns; 5g fenugreek seeds

Rosie Birkett

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Serves 4 - 6

More effort

Prep: 45 mins

Cook: 40 mins

A star rating of 4.3 out of 5.17 ratingsRate

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Combine the fabulous flavours of a Sri Lankan curry with the comfort of a British stew to make this sumptuous vegan dish accompanied by coconut dumplings

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp coconut oil
1 tsp mustard seeds
6 curry leaves
1 onion

finely sliced
1 leek

finely sliced
3 garlic cloves

1 sliced, 2 minced
2 chillies

deseeded and finely chopped
2 celery stalk

diced
1 tbsp roasted curry powder

(see below)
400ml can chopped tomatoes
2 raw beetroot

peeled and cut into batons
3 parsnips

sliced
3 carrots

sliced
400ml can coconut milk

For the dumplings

100g split red lentils
1½ tbsp coconut oil
1 tsp mustard seeds
1 tbsp curry leaves
75g self-raising flour
½ green chilli

finely chopped
½ red onion

finely chopped
1 tsp turmeric
1 tsp red chilli powder
80g desiccated coconut
½ lime

juiced

For the Sri Lankan curry powder

10g basmati rice
20g coriander seeds
15g cumin seeds
10g black peppercorns
5g fenugreek seeds
3g cloves
3g seeds from cardamom pods

To serve

sliced spring onion
fresh coriander leaves

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Nutrition: Per serving (6)

kcal474
fat26g
saturates21g
carbs41g
sugars16g
fibre13g
protein11g
salt1.2g

Method

step 1

To make the curry powder: In a dry frying pan, toast the rice until it’s browning, then add all the spices and toast for 3-5 mins until darkish brown but not burned. Blitz it all in a spice grinder, or crush with a pestle and mortar, then pass through a sieve into a jar or airtight container. Will keep for 2-3 weeks.
step 2

Heat the oil in a wok. Scatter in the mustard seeds and curry leaves. When they sizzle, add the onion, leek, garlic, chilli, celery and a pinch of salt, and cook, stirring, for 8-10 mins until the onion starts to colour. Add the curry powder and cook for 1 min more, then add the tomatoes, veg, coconut milk, a tsp of salt and 200ml water. Bring to the boil, cover and simmer for 10-15 mins until the veg are tender.
step 3

For the dumplings, boil the lentils in a pan of water until just cooked, then drain. Melt the coconut oil in a pan, then add the mustard seeds and curry leaves and cook until sizzling. Remove from the heat and allow to cool slightly. Put the lentils, flour, chilli, onion, spices, desiccated coconut, lime juice and 1 tsp salt in a bowl. Mix with your hands until combined, then add the coconut oil and aromatics and mix to a dough. Form into 12 dumplings, then put on top of the stew, cover with a lid and cook on low for 5 mins. Top with pepper, coriander and spring onion to serve.

Recipe from Good Food magazine, December 2017

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A star rating of 4.3 out of 5.17 ratings

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