Sri Lankan Braised Roots Stew Coconut Dhal Dumplings Recipes

SRI LANKAN BRAISED ROOTS STEW & COCONUT DHAL DUMPLINGS

Sri Lankan braised roots stew & coconut dhal dumplings image

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

Provided by Rosie Birkett

Time 1h25m

Number Of Ingredients 34

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
3g cloves
seeds from cardamom pods
sliced spring onion
fresh coriander leaves

Steps:

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.
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.
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.

Nutrition Facts : Calories 474 calories, Fat 26 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 16 grams sugar, Fiber 13 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium

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