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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
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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.
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