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Leek, pea and sweet potato curry with dumplings recipe

Leek, pea and sweet potato curry with dumplings recipe

1 rating

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

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 378 calories / serving

Ingredients

  • 1 tsp vegetable oil
  • 2 tsp black mustard seeds
  • ½ tsp ground turmeric
  • 2 tsp mild curry powder
  • 1 large leek, thinly sliced
  • 2 large garlic cloves, crushed
  • 5cm-piece ginger, grated
  • 2 large sweet potatoes, peeled and cut into 2cm chunks
  • ½ vegetable stock pot, made up to 300ml
  • 300ml Alpro Almond No Sugars drink
  • 100g baby leaf spinach
  • 250g frozen garden peas
  • 4 tbsp Alpro Plain No Sugars yogurt alternative
  • 2 tbsp toasted flaked almonds, to serve

For the dumplings

  • 150g plain flour
  • ½ tsp ground turmeric
  • 30g fresh coriander, stalks and leaves finely chopped
  • 200g Alpro Plain No Sugars yogurt alternative
  • 1 tsp bicarbonate of soda

Perfect with:

Alpro Plain No Sugars yogurt alternative100% plant-based and naturally low in saturated fat, it's high in plant protein and super-versatile Alpro Plain No Sugars yogurt alternative
100% plant-based and naturally low in saturated fat, it's high in plant protein and super-versatile
Shop ingredients
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    1605kj
    378kcal
    19%
  • Fat

    8g 11%
  • Saturates

    1g 5%
  • Sugars

    14g 15%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 66.6g Protein 14.8g Fibre 10.4g

Method

  1. Mix all the dumpling ingredients together (reserving a little coriander) until you have a smooth, thick batter; set aside.

  2. 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.

  3. Spoon 8 dumplings onto the curry. Cover and cook for 10-15 mins until the dumplings are risen and soft.

  4. Top with 1 tbsp yogurt alternative each, the almonds and the reserved coriander to serve.

See more Curry recipes

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