Logo
Allow cookies

Sri Lankan braised roots stew & coconut dhal dumplings

Ingredients

  1. Step 1 1 tbsp coconut oil
  2. Step 2 1 tsp mustard seeds
  3. Step 3 6 curry leaves
  4. Step 4 1 onion , finely sliced
  5. Step 5 1 leek , finely sliced
  6. Step 6 3 garlic cloves , 1 sliced, 2 minced
  7. Step 7 2 chillies , deseeded and finely chopped
  8. Step 8 2 celery stalk , diced
  9. Step 9 1 tbsp roasted curry powder (see below)
  10. Step 10 400ml can chopped tomatoes
  11. Step 11 2 raw beetroot , peeled and cut into batons
  12. Step 12 3 parsnips , sliced
  13. Step 13 3 carrots , sliced
  14. Step 14 400ml can coconut milk
  15. Step 15 100g split red lentils
  16. Step 16 1½ tbsp coconut oil
  17. Step 17 1 tsp mustard seeds
  18. Step 18 1 tbsp curry leaves
  19. Step 19 75g self-raising flour
  20. Step 20 ½ green chilli , finely chopped
  21. Step 21 ½ red onion , finely chopped
  22. Step 22 1 tsp turmeric
  23. Step 23 1 tsp red chilli powder
  24. Step 24 80g desiccated coconut
  25. Step 25 ½ lime , juiced
  26. Step 26 10g basmati rice
  27. Step 27 20g coriander seeds
  28. Step 28 15g cumin seeds
  29. Step 29 10g black peppercorns
  30. Step 30 5g fenugreek seeds
  31. Step 31 3g cloves
  32. Step 32 seeds from cardamom pods
  33. Step 33 sliced spring onion
  34. Step 34 fresh coriander leaves
Sri Lankan braised roots stew & coconut dhal dumplings
Calories: 474 Carbohydrate: 41 g Protein: 11 g Fat: 26 g
Cook time: 85 minutes Prep time: 45 minutes Total time: 130 minutes Servings: 6

TAGS

Dinner Main course Indian 5-a-day comfort food Curry Dumpling Fibre Folate Rosie Birkett Sri lankan Stew Vegan Vegetarian

Directions

  1. 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.
  2. 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.
  3. 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.