We're currently experiencing some issues with our shop ingredients functionality. We're working on getting this back up and running for you soon, but in the meantime you can still browse our recipes, create a shopping list and add ingredients to your basket on our grocery site.
You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
This veg-packed curry recipe is full of flavour - sweetness from the peas and sweet potato, and warming spice from the curry powder. The dumplings are easy to make and soak up all the delicious flavours. See method
of the reference intake
Mix all the dumpling ingredients together (reserving a little coriander) until you have a smooth, thick batter; set aside.
Heat the oil, mustard seeds, turmeric and curry powder in a large ovenproof pan or casserole dish over a medium heat until the seeds start to pop. Add the leeks, garlic, ginger and sweet potatoes and fry for 2 mins, stirring frequently. Add the stock and almond drink, bring to the boil, then simmer for 8 mins until the sweet potato is soft. Mix in the spinach and peas and return to the boil.
Spoon 8 dumplings onto the curry. Cover and cook for 10-15 mins until the dumplings are risen and soft.
Top with 1 tbsp yogurt alternative each, the almonds and the reserved coriander to serve.
See more Curry recipes
Before you comment please read our community guidelines.