Chunky Veg Stew with Cheesy Dumplings Recipe

This hearty vegetarian one-pot meal is ideal for warming up with on a cold night. Adding Greek salad cheese to the dumplings gives them a slight salty tang, a great balance for the lightly spiced vegetable stew underneath.

Serves 4 - 5 mins to prepare and 40 mins to cook - 328 calories / serving

1 tbsp olive oil
1 onion, finely chopped
2 celery sticks, thinly sliced
1 red chilli, finely chopped (keep the seeds in if you like heat)
2 x 350g packs butternut squash and sweet potato, cut into 2cm chunks
1½ tsp ground cumin
2 garlic cloves, crushed
1.2ltr reduced salt vegetable stock
400g tin butter beans, drained and rinsed
150g baby spinach
2 tbsp snipped chives, to serve
For the dumplings
100g plain flour
100g lighter Greek salad cheese
60ml semi-skimmed milk
2 tbsp snipped chives

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To make the dumplings, blitz together the flour, Greek salad cheese, milk, chives and some black pepper in a food processor until well combined. Roll into 12 balls and set aside on a plate.
Heat the oil in a large, deep pan or casserole dish over a medium heat and add the onion, celery and chilli. Cook for 10 mins until softened.

Add the squash, sweet potatoes, cumin and garlic, increase the heat to medium-high and cook for 5 mins. Add the stock, bring to the boil, then reduce the heat and add the dumplings. Simmer for 25 mins, adding the butter beans 10 mins before the end.

To thicken the stew, mash some of the sweet potato, squash and beans with a wooden spoon against the side of the pan. Remove the pan from the heat and gently stir through the spinach. Divide between 4 bowls. Sprinkle with the chives and some black pepper before serving.

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