Slow cooked vegetarian stew with dumplings incorporates Italian herb based flavours. This one pot stew combines together potatoes, baby marrow, butternut, peas, and carrots.
Ingredients
- 1 cup frozen peas
- 2 carrots, peeled and diced
- 2 potatoes, cut into quarters
- 1/4 butternut, diced
- 4 baby marrow, sliced
- 1/2 onion, grated
- 1/2 tomato, grated
- 1 sprig thyme
- Salt to taste
- 10ml Italian herbs
- 1 teaspoon black pepper
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1ml turmeric powder
- 1 garlic clove, peeled and sliced
- 1,4 teaspoon chilli powder
- 1 tablespoon brown onion soup powder
- Oil
- 50g butter or margarine
- 1 bayleaf
- 1 cinnamon stick
- 1/2 cup cake flour
- 1ml salt
- 2ml baking powder
- 1 teaspoon oil
- Boiling water to form a dough
Method
- Heat enough oil in a large pot.
- Stir in half the quantity of onions, cinnamon stick, bayleaf and thyme.
- Allow the onions to simmer until translucent in colour.
- Add in garlic clove, Italian herbs, turmeric powder, black pepper, cumin powder, chilli and coriander powder.
- Simmer the mixture for 30 seconds.
- Stir in the remainder of the onions, tomato potatoes and carrots.
- Add salt to taste.
- In a separate bowl, mix the onion soup powder and enough water to form a uniform liquid mixture.
- Add the soup mixture to the potatoes, reduce the heat setting and allow to cook covered for 5 minutes.
- In a large bowl combine flour, baking powder and salt.
- Add in the oil and mix until the flour mixture resembles a bread crumb texture.
- Stir in enough boiling water to form a soft dough.
- Divide the dough into 6-7 ball shapes and set it aside.
- Add butternut to the potato mixture.
- Allow the butternut to cook until it is almost soft, stir in the peas, baby marrows and dough balls (dumplings).
- Cook the stew for a further 5 minutes. The vegetables should be cooked at this stage.
- Add in the butter and mix well.
- Serve the vegetable stew with dumplings hot with toast.
