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Curried Soya Chunks and Dumplings

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.


2 comments on “Curried Soya Chunks and Dumplings

  1. Prithie pillay
    May 25, 2018

    I love your vegetarian receipes what different igreduents you use its awesome


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