cooking time:1½ hours
1 tbsp The Co-operative olive oil1 onion, finely chopped2 celery sticks, sliced1 green pepper, deseeded and sliced150g (5½oz) pack The Co-operative baby button mushrooms, washed and trimmed400g (14oz) sweet potato, peeled and cut into bite-sized chunks2 carrots, peeled and cut into small chunks2 garlic cloves, chopped1 tbsp plain flour2 tbsp medium curry powder125ml (4fl oz) dry white wine600ml (1 pint) vegetable stock400g (14oz) The Co-operative chopped tomatoes400g (14oz) The Co-operative chickpeas in water, drained and rinsed
100g (3½oz) self-raising flour50g (1¾oz) 25% less-fat shredded light vegetable suet2 tbsp finely chopped fresh coriander
Preheat the oven to gas mark 4/180ºC/ fan 160ºC. Heat the oil in a large flame and oven-proof pan and cook the onion, celery, pepper, mushrooms, sweet potato, carrots, and garlic for 10 minutes until beginning to soften.Add the flour and curry powder and cook for 1 minute, stirring. Stir in the wine, stock, tomatoes and chickpeas, season and bring to the boil. Bake for 1 hour.Meanwhile make the dumplings. Mix the flour, suet, coriander and 4–5 tbsp cold water to form a firm dough. Season to taste. Shape into 8 small dumplings, and chill in the fridge.Remove the pan from the oven. Place the dumplings on the surface and cook for a further 30 minutes until they are golden and puffed up. Serve immediately.
One serving of this low-fat recipe equals two of your five-a-day.
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