Leek, pea and sweet potato curry with dumplings recipe
This veg-packed curry recipe is full of flavour - sweetness from the peas and sweet potato, and warming spice from the curry powder. The dumplings are easy to make and soak up all the delicious flavours.
See method- Serves 4
- 15 mins to prepare and 30 mins to cook
- 378 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 1 tsp vegetable oil
- 2 tsp black mustard seeds
- ½ tsp ground turmeric
- 2 tsp mild curry powder
- 1 large leek, thinly sliced
- 2 large garlic cloves, crushed
- 5cm-piece ginger, grated
- 2 large sweet potatoes, peeled and cut into 2cm chunks
- ½ vegetable stock pot, made up to 300ml
- 100g baby leaf spinach
- 250g frozen garden peas
- 300ml unsweetened almond drink
- 4 tbsp soya yogurt alternative
- 2 tbsp toasted flaked almonds, to serve
For the dumplings
- 150g plain flour
- ½ tsp ground turmeric
- 30g fresh coriander, stalks and leaves finely chopped
- 200g soya yogurt alternative
- 1 tsp bicarbonate of soda
Each serving contains
- Energy
- 1605kJ 378.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 1.5g
- Sugars
- 14g
of the Reference intake
Carbohydrate 66.6gProtein 14.8gFibre 10.4g
Method
- Mix all the dumpling ingredients together (reserving a little coriander) until you have a smooth, thick batter; set aside.
- Heat the oil, mustard seeds, turmeric and curry powder in a large ovenproof pan or casserole dish over a medium heat until the seeds start to pop. Add the leeks, garlic, ginger and sweet potatoes and fry for 2 mins, stirring frequently. Add the stock and almond drink, bring to the boil, then simmer for 8 mins until the sweet potato is soft. Mix in the spinach and peas and return to the boil.
- Spoon 8 dumplings onto the curry. Cover and cook for 10-15 mins until the dumplings are risen and soft.
- Top each with 1 tbsp yogurt alternative, the almonds and the reserved coriander to serve.
- See more Curry recipes
