David found this chunky veg stew with cheesy dumplings recipe on the Tesco Real Food website. He was looking for vegetable based dish to make for lunches as an alternative to making a soup.
This hearty vegetarian one-pot meal is ideal for warming up with on a cold night...or day! The feta cheese in the dumplings gives them a slight salty tang, a great balance for the lightly spiced vegetable stew underneath.
Both the stew and the dumplings are delicious and full of flavour. The combination of vegetables along with the beans and dumplings make it a very healthy and hearty plate of food.
Tip
- This chunky veg stew with cheesy dumplings recipe is easily adapted if you're cooking for less or more people.
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How to make this Chunky Veg Stew with Cheesy Dumplings
Ingredients
- 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)
- 350g butternut squash, peeled and cut into 2cm chunks
- 350g sweet potato, peeled and cut into 2cm chunks
- 1.5 tsp ground cumin
- 2 cloves garlic, crushed
- 1.2l vegetable stock
- 400g tin butter beans, drained and rinsed
- 150g baby spinach
- 2 tbsp snipped chives, to serve
- freshly ground black pepper, to taste
For the dumplings:
- 100g plain flour
- 100g feta cheese
- 60ml semi-skimmed milk
- 2 tbsp snipped chives
- freshly ground black pepper
Instructions
- To make the dumplings, blitz together the flour, feta 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 minutess until softened.
- Add the squash, sweet potatoes, cumin and garlic, increase the heat to medium to high and cook for 5 minutes. Add the stock, bring to the boil, then reduce the heat and add the dumplings. Simmer for 25 minutes, adding the butter beans 10 minutes 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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Chunky Veg Stew with Cheesy Dumplings
Equipment
Ingredients
- 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)
- 350 g (12.3 oz) butternut squash peeled and cut into 2cm chunks
- 350 g (12.3 oz) sweet potato peeled and cut into 2cm chunks
- 1.5 tsp ground cumin
- 2 cloves garlic crushed
- 1.2 l (5 cups) vegetable stock
- 400 g (14 oz) tin butter beans drained and rinsed
- 150 g (5.3 oz) baby spinach
- 2 tbsp snipped chives to serve
- freshly ground black pepper to taste
For the dumplings:
- 100 g (3.5 oz) plain flour
- 100 g (3.5 oz) feta cheese
- 60 ml (4 tbsp) semi-skimmed milk
- 2 tbsp snipped chives
- freshly ground black pepper
Instructions
- To make the dumplings, blitz together the flour, feta 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 minutess until softened.
- Add the squash, sweet potatoes, cumin and garlic, increase the heat to medium to high and cook for 5 minutes. Add the stock, bring to the boil, then reduce the heat and add the dumplings. Simmer for 25 minutes, adding the butter beans 10 minutes 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.
Notes
- This chunky veg stew with cheesy dumplings recipe is easily adapted if you're cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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