Sri Lankan braised roots stew & coconut dhal dumplings

This dish is a bit of a wild card, and by no means authentic, but it combines all the flavours of my favourite Sri Lankan curries with the comfort of a good old-fashioned British stew. The coconut dhal dumplings are modelled on a snack I ate on the train from Kandy to Ella when I went there on honeymoon.

SERVES 4-6 PREP 45 mins

COOK 40 mins MORE EFFORT VG

1 tbsp coconut oil

1 tsp mustard seeds 6 curry leaves

1 onion, finely sliced 1 leek, finely sliced 3 garlic cloves, 1 sliced, 2 minced

2 chillies, deseeded and finely chopped 2 celery stalks, diced 1 tbsp roasted curry powder (see right) 400ml can chopped tomatoes

2 raw beetroots, peeled and cut into batons

3 parsnips, sliced 3 carrots, sliced 400ml can coconut milk

for the dumplings 100g split red lentils 11/2 tbsp coconut oil

1 tsp mustard seeds 1 tbsp curry leaves 75g self-raising flour

1/2 green chilli, finely chopped

1/2 red onion, finely chopped

1 tsp each turmeric and red chilli powder 80g desiccated coconut 1/2 lime, juiced to serve sliced spring onion fresh coriander leaves 1 Heat the oil in a wok. Scatter in the mustard seeds and curry leaves. When they sizzle, add the onion, leek, garlic, chilli, celery and a pinch of salt, and cook, stirring, for 8-10 mins until the onion starts to colour. Add the curry powder and cook for 1 min more, then add the tomatoes, veg, coconut milk, a tsp of salt and 200ml water. Bring to the boil, cover and simmer for 10-15 mins until the veg are tender. 2 For the dumplings, boil the lentils in a pan of water until just cooked, then drain. Melt the coconut oil in a pan, then add the mustard seeds and curry leaves and cook until sizzling. Remove from the heat and allow to cool slightly. Put the lentils, flour, chilli, onion, spices, desiccated coconut, lime juice and 1 tsp salt in a bowl. Mix with your hands until combined, then add the coconut oil and aromatics and mix to a dough. Form into 12 dumplings, then put on top of the stew, cover with a lid and cook on low for 5 mins. Top with pepper, coriander and spring onion to serve.

GOOD TO KNOW vegan • folate • fibre • iron • 4 of 5-a-day PER SERVING (6) 474 kcals • fat 26g • saturates 21g • carbs 41g • sugars 16g • fibre 13g • protein 11g • salt 1.2g