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

Dumplings

  • 2 cups (500 ml) cake wheat flour
  • Pinch of salt
  • 4 tsps (20ml) baking powder
  • 1 knob vegan margarine
  • 1 cup (250ml) lukewarm water

Soya Chunks

  • 1 cup (250ml) dry soya
  • 2 1/2 Cups (375ml)  boiling water
  • 2 tsp (10m) Salt
  • 1 tbsp (15ml) garlic powder
  • 1 tbsp (15ml) mild kashmiri powder
  • 1/2 tbsp (7.5ml) coriander/cumin powder
  • Boil all the Soya chunks ingredients until the chunks are soft and water has dried out.

Curry

  • 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) fresh garlic paste
  • 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 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 margarine.  Use your fingertips to rub in the  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.

Boil Soya chunks with salt, garlic powder, kashmiri powder and coriander/cumin powder until the chunks are soft and the water has dried up.

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, celery stalks and garlic paste – 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 a few 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.