Sri Lankan braised roots stew & coconut dhal dumplings
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4 - 6
Skip to ingredients
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 6 curry leaves
- 1 onionfinely sliced
- 1 leekfinely sliced
- 3 garlic cloves1 sliced, 2 minced
- 2 chilliesdeseeded and finely chopped
- 2 celery stalkdiced
- 1 tbsp roasted curry powder(see below)
- 400ml can chopped tomatoes
- 2 raw beetrootpeeled and cut into batons
- 3 parsnipssliced
- 3 carrotssliced
- 400ml can coconut milk
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 chillifinely chopped
- ½ red onionfinely chopped
- 1 tsp turmeric
- 1 tsp red chilli powder
- 80g desiccated coconut
- ½ limejuiced
For the Sri Lankan curry powder
- 10g basmati rice
- 20g coriander seeds
- 15g cumin seeds
- 10g black peppercorns
- 5g fenugreek seeds
- 3g cloves
- 3g seeds from cardamom pods
To serve
- sliced spring onion
- fresh coriander leaves
Nutrition: Per serving (6)
- kcal474
- fat26g
- saturates21g
- carbs41g
- sugars16g
- fibre13g
- protein11g
- salt1.2g
Method
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.
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.
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.
