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Curried Root Vegetable Stew with Grain-Free Dumplings Recipe

Years ago, I took a cooking class in which we made a curried soup with dumplings. I never forgot the subtly spiced broth studded with the season’s favorite root vegetables, then paired with currant-speckled dumplings. This is my vegan and grain-free version of this satisfying, high-protein meal in a bowl.

5 from 1 vote
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Vegan Curried Root Vegetable Stew with Grain-Free Dumplings Recipe

This is my vegan and grain-free version of a satisfying, high-protein meal in a bowl. It includes subtly spiced broth with root vegetables and currant dumplings. 
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course, Soup
Cuisine: American
Servings: 4 Servings
Calories: 514kcal
Author: Ricki Heller

Ingredients

For the soup:

  • 2 tablespoons virgin coconut oil
  • 1 small onion chopped
  • 2 garlic cloves minced
  • teaspoons mild curry powder
  • 4 cups vegetable broth
  • 2 medium carrots peeled, halved and cut into ½-inch pieces
  • 2 large parsnips peeled, sliced lengthwise and cut into ½-inch pieces
  • 1 small celery root celeriac, trimmed, peeled and cut into ¼-inch cubes
  • 1 medium sweet potato yam, peeled and cut into ½-inch cubes
  • 1 teaspoon kosher or fine sea salt if broth is unsalted
  • Fresh chopped cilantro for garnish

For the dumplings:

  • ¼ cup smooth natural sunflower seed butter
  • cup vegetable broth or stock
  • ¼ cup currants or raisins
  • 1 cup chickpea flour
  • ½ teaspoon nutmeg
  • ½ teaspoon baking powder
  • 2 tablespoons whole psyllium husks
  • Pinch of kosher or fine sea salt to taste

Instructions

  • To make the soup, heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 3 minutes, until translucent. Add the garlic and curry powder and cook for another minute or so until the curry is fragrant.
  • Stir in the broth, carrots, and parsnips. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 10 minutes. Add the celery root and sweet potato and cook for 10 more minutes, until the vegetables have begun to soften. If using unsalted broth, add 1 teaspoon salt.
  • Keep the soup at a very low simmer while you make the dumplings.
  • In a medium-sized bowl, whisk together the sunflower seed butter and broth. Add the currants and stir to combine. Sift in the chickpea flour, nutmeg, baking powder, psyllium husks, and a pinch of salt, and stir well until you have a very soft dough. Allow to rest for 5 minutes.
  • Drop the dough by teaspoonfuls into the simmering soup, continuing until all the dough is used. Allow to simmer for 5-10 minutes, until the dumplings have expanded a bit, are cooked through, and have risen to the top of the soup. This is best served as soon as the dumplings are ready. The soup (without the dumplings) can be frozen. Garnish with chopped cilantro.

Nutrition

Nutrition Facts
Vegan Curried Root Vegetable Stew with Grain-Free Dumplings Recipe
Amount Per Serving
Calories 514 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g35%
Sodium 1911mg80%
Potassium 1427mg41%
Carbohydrates 79g26%
Fiber 16g64%
Sugar 15g17%
Protein 14g28%
Vitamin A 10290IU206%
Vitamin C 32.2mg39%
Calcium 203mg20%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Dairy Free Dumplings Healthy Magazine Ricki Heller
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