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

Sri Lankan braised roots stew & coconut dhal dumplings

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(6 ratings)

Prep: 45 mins Cook: 40 mins

More effort

Serves 4 - 6

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

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: Per serving (6)

  • kcal474
  • fat26g
  • saturates21g
  • carbs41g
  • sugars16g
  • fibre13g
  • protein11g
  • salt1.2g
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Ingredients

  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 6 curry leaves
  • 1 onion, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 leek, finely sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 3 garlic cloves, 1 sliced, 2 minced
  • 2 chillies, deseeded and finely chopped
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 celery stalk, diced
  • 1 tbsp roasted curry powder (see below)
  • 400ml can chopped tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 raw beetroot, peeled and cut into batons
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 3 parsnips, sliced
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 3 carrots, sliced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 400ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

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
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp red chilli powder
  • 80g desiccated coconut
  • ½ lime, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

For the Sri Lankan curry powder

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

To serve

  • sliced spring onion
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • fresh coriander leaves

Method

  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.

  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.

  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.

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Comments, questions and tips

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flauffy
29th Mar, 2018
5.05
Wow. This dish is a stunner. It was good to put together over an afternoon, starting with the spices - I had no fenugreek seeds but the rest toasted up nicely and smelt divine. I made the dumplings as above but had to add a bit of extra oil so that they held together and firmed them up in the fridge. Fair bit of chopping the veg, but the result was well worth it. My husband loves dumpling stews and was pleasantly surprised at how unusual but delicious this was.
warvik
27th Jan, 2018
5.05
I really disagree with the person before me. This dish was amazing and I can't wait to make it again. I'm really glad I made extra spice mix! The stew is sweet and warming and full of flavour, perfect on its own, but it's really something special with the dumplings added. The dumplings are quite large, and if not cooked long enough, can definitely seem stodgy. I'd maybe suggest reducing the amount of flour in them a little bit but otherwise they are perfect.
htmlterrier
18th Jan, 2018
1.05
This is a dish out of the hall of fame of "Con-Fusion". The combination of "The best of British root veggies" and south east Asian flavorings goes so absolutely not well together in this dish. The dumplings are super stogy and lack taste. No amount of coconut, of which this recipe uses plenty can cover this up. Quite why we should prep so much of the spice mix is a mystery to me, a quarter of the amount of the ingredients will go a long way in this recipe. One of only a handful of BBCGF recipes I am sure to never cook again.
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