Sri Lankan braised roots stew & coconut dhal dumplings

• coconut oil↗1 tbsp tbsp
• mustard seeds1 tsp tsp
• curry leaves↗6
• onion↗1

  finely sliced

• leek↗1

  finely sliced

• garlic cloves↗3

  1 sliced, 2 minced

• chillies↗2

  deseeded and finely chopped

• celery stalk↗2

  diced

• roasted curry powder↗1 tbsp tbsp

  (see below)

• chopped tomatoes400ml can ml
• raw beetroot↗2

  peeled and cut into batons

• parsnips↗3

  sliced

• carrots↗3

  sliced

• coconut milk↗400ml can ml
• split red lentils↗100g g
• coconut oil↗1½ tbsp
• mustard seeds1 tsp
• curry leaves↗1 tbsp
• self-raising flour↗75g
• green chilli↗½

  finely chopped

• red onion↗½

  finely chopped

• turmeric↗1 tsp
• red chilli powder↗1 tsp
• desiccated coconut↗80g
• lime↗½

  juiced

• basmati rice↗10g
• coriander seeds↗20g
• cumin seeds↗15g
• black peppercorns↗10g
• fenugreek seeds5g
• cloves↗3g
• cardamom pods↗3g seeds from
• sliced spring onion
• fresh coriander leaves↗

Step-by-step instructions

1. 1

   To make the curry powder: In a dry frying pan, toast the rice until it’s browning, then add all the spices and toast for 3-5 mins until darkish brown but not burned. Blitz it all in a spice grinder, or crush with a pestle and mortar, then pass through a sieve into a jar or airtight container. Will keep for 2-3 weeks.

2. 2

   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.

3. 3

   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.