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.
Vegan Curried Root Vegetable Stew with Grain-Free Dumplings Recipe
For the soup:
- 2 tablespoons virgin coconut oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1½ 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
- ⅔ 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
- 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.
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