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This is a warm and wonderful one pot wonder perfect for those colder and snuggle days. You may add a variety of other vegetable to this dish like snap peas, green beans and broccoli.
Preparation: 15 minutes Cooking: 40 minutes Serves: 4-6
2 cups (500 ml) cake wheat flour
Pinch of salt
4 tsps (20ml) baking powder
1 knob softened butter or vegan margarine
1 cup (250ml) luke warm water
4 Tbsp (60ml) olive oil
¼ tsp mustard seeds
¼ tsp cumin seeds
¼ tsp fennel seeds
1 small piece cinnamon stick
1 cup (250ml) finely chopped onion
⅓ cup (80ml) finely sliced celery stalk
1 tbsp (15ml) coriander powder
½ tbsp. (7.5ml) cumin powder
1 tsp (5ml) turmeric powder
1 tsp (5ml) garam masala
2-3 tbsp (20-45ml) mixed masala or chilli powder
1 cup (250ml) dry soya chunks soaked in boiling water
1 ½ tsp salt
1 large potato, peel & cut into 8-10 pieces
2 medium carrots peeled & sliced
2 Tbsp (30ml) tomato paste
1 cup (250ml) 2 medium plum tomatoes pureed
2 ½ cups (625ml) boiling water
½ cup (125ml) Celery leaves to garnish
Let’s cook 😊
In a mixing – toss in the flour, salt, baking powder and butter. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Add the water a little at a time, bringing the dough together, knead until smooth (do not over work the dough) divide into 8 portions, roll into small balls– cover and set aside to rest.
Drain and rinse out the softened soya chunks
Heat the oil in a big pot (that has a good fitting lid)
Toss in the mustard seeds, cumin seeds, fennel seeds and cinnamon stick. Once the seeds pop,
Throw in the onions and celery stalks – fry until the onions are golden brown
Toss in the coriander powder, cumin powder, turmeric powder, garam masala and mixed masala – give the pot a quick swirl. Quickly throw in the soya chunks and salt, give it a good stir. Cover and cook for 2-3 minutes.
Add the potato, carrots and tomato paste– give it a good stir, cook for a minute – now pour in the pureed tomatoes. Stir and cook until the tomatoes are cooked through – 10 -12 minutes
Pour in the boiling water, bring to a boil.
Gently pop in the dumplings – cover with a lid and cook on medium to high heat for 25 – 30 minutes. try not to open the pot for the first 15 minutes. once done serve hot.
Top tip😉 the dumplings tend to soak up the gravy. To add more gravy, remove the dumplings once done and add another ½ to ¾ cup water and cook until the gravy thickens. You may also use 1 cup of vegetable stock to increase the flavours.