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Leek, pea and sweet potato curry with dumplings recipe
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30 ratings
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
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
If you don't have any leeks, try using spring or white onions instead
Each serving contains
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Energy
1605kj
378kcal
19%
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Fat
8g
11%
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Saturates
1g
5%
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Sugars
14g
15%
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Salt
1.5g
25%
of the reference intake
Carbohydrate 66.6g
Protein 14.8g
Fibre 10.4g
Method
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Mix all the dumpling ingredients together (reserving a little coriander) until you have a smooth, thick batter; set aside.
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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.
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Spoon 8 dumplings onto the curry. Cover and cook for 10-15 mins until the dumplings are risen and soft.
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Top each with 1 tbsp yogurt alternative, the almonds and the reserved coriander to serve.
See more Curry recipes