Chunky veg stew with cheesy dumplings recipe
Created by The Tesco Recipes team
This hearty vegetarian one-pot meal is ideal for warming up with on a cold night. Adding Greek salad cheese to the dumplings gives them a slight salty tang, a great balance for the lightly spiced vegetable stew underneath.
See method- Serves 4
- 5 mins to prepare and 40 mins to cook
- 328 calories / serving
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 celery sticks, thinly sliced
- 1 red chilli, finely chopped (keep the seeds in if you like heat)
- 2 x 350g packs butternut squash and sweet potato, cut into 2cm chunks
- 1½ tsp ground cumin
- 2 garlic cloves, crushed
- 1.2ltr reduced salt vegetable stock
- 400g tin butter beans, drained and rinsed
- 150g baby spinach
- 2 tbsp snipped chives, to serve
For the dumplings
- 100g plain flour
- 100g lighter Greek salad cheese
- 60ml semi-skimmed milk
- 2 tbsp snipped chives
Each serving contains
- Energy
- 1385kJ 328.0kcal
- Fat
- 8g
- Saturates
- 3g
- Salt
- 2.3g
- Sugars
- 17g
of the Reference intake
Carbohydrate 49.5gProtein 14.6gFibre 9.0g
Method
- To make the dumplings, blitz together the flour, Greek salad cheese, milk, chives and some black pepper in a food processor until well combined. Roll into 12 balls and set aside on a plate.
- Heat the oil in a large, deep pan or casserole dish over a medium heat and add the onion, celery and chilli. Cook for 10 mins until softened.
- Add the squash, sweet potatoes, cumin and garlic, increase the heat to medium-high and cook for 5 mins. Add the stock, bring to the boil, then reduce the heat and add the dumplings. Simmer for 25 mins, adding the butter beans 10 mins before the end.
- To thicken the stew, mash some of the sweet potato, squash and beans with a wooden spoon against the side of the pan. Remove the pan from the heat and gently stir through the spinach. Divide between 4 bowls. Sprinkle with the chives and some black pepper before serving.
- See more Vegetarian recipes
