Sweet Potato Chilli with Coriander Dumplings [vegan]
A hearty sweet potato chilli topped with moreish coriander dumplings.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- vegetable oil
- 1 large onion
- 1 large red pepper
- 600 g sweet potatoes
- 800 g chopped tomatoes
- 250 ml water
- 3 tsp ground cumin
- 3 tsp ground coriander
- 1 tsp ground cinnamon
- 3 tsp smoked paprika
- 4 garlic cloves
- 800 g can black beans (rinsed and drained)
- juice of 1 or 2 limes
- salt
FOR THE DUMPLINGS
- 400 g self-raising flour
- 200 g dairy-free butter
- 3/4 tsp salt
- 6 Tbsp freshly chopped coriander
TO SERVE
- small bunch of coriander
- chillies
Instructions
- Chop the onion.
- Cut and deseed the red pepper. Cut into chunks.
- Peel the sweet potatoes and cut them into 1 cm [0.4 inches] dice.
- Heat some vegetable oil in a large saucepan suitable for hob and oven.
- Add the chopped onion and fry gently until soft. Add the red pepper and sweet potatoes.
- Add the chopped tomatoes, water, ground cumin, ground coriander, ground cinnamon, smoked paprika and crushed garlic cloves. Stir until all the ingredients are well mixed together.
- Bring to the boil, then cook for around 25 mins half-covered until medium heat until the sweet potatoes are cooked (they should still have a bite).
- While the chilli is cooking, you can start preparing the dumplings.
- Place the self-raising flour, dairy-free butter, salt and 6 Tbsp of freshly chopped coriander in a large bowl. Mix together with your hands until well combined. Adding water one tablespoon at a time keep on kneading the dough until it sticks together to make one large ball. (If it gets too dry add a little bit of water, if it gets too wet add a bit more flour ). Split the dough into 14 chunks and roll each chunk into a small ball. Set the 14 dumplings aside.
- When the chilli has around 5 mins left to cook, preheat the oven 200C/fan 180C/gas 6.
- Once the chilli is cooked add the black beans to the pan. Season to taste with lime juice and salt.
- Arrange the dumplings on top of the chilli and bake in the oven for 15 mins.
- Serve with freshly chopped coriander and extra chillies on the side.
Nutrition
Serving: 300gCalories: 737kcalCarbohydrates: 102gProtein: 20gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 13gTrans Fat: 5gSodium: 1377mgPotassium: 1205mgFiber: 17gSugar: 9gVitamin A: 15512IUVitamin C: 46mgCalcium: 162mgIron: 6mg