Healthy Vegan - Indo Cymru Leek Stew with Dumplings that give you a Cwtch

Some of you will have noticed that in the past week or so, I have been gravitating towards Welsh recipes and Welsh things.  This is for the simple reason that next week many of us in Wales will be celebrating St David's Day, even the daffodils are coming out to celebrate, though to be honest they have been out posing by the side of the roads a month earlier.

As we enjoyed the Curried Root Vegetable Stew a couple of weeks back, I thought I would make it again, but enhance it further with the addition of spices and leeks and make it somewhat Fusion Welsh - yes we do like our leeks here in Wales, well I do.  Even though the daffodils are confused and finding the British weather warm, some of us are still finding it, so stew-like meals have been on the menu quite a bit.   

Cwtch means hug in Welsh and it a word you will hear and see a lot in Wales. And these light cloud like dumplings definitely give you a big warm welcome hug, who doesn't love a good hug. 

The topping of Welsh cheddar or Caerphilly cheese is purely optional.  


Indo Cymru Leek Stew with Cwtch Dumplings

Serves 4

For the Indo Cymru Leek Stew

Ingredients

1 medium onion, peeled and finely sliced

1 fat leek, cleaned and sliced

2 tablespoon olive oil

2 – 4 cloves of garlic, crushed
2 - 4 teaspoons Madras Curry Powder
1 teaspoon chilli flakes or to taste

2 carrots, peeled and chopped into small bite size cubes
2 parsnips,  peeled and chopped into small bite size cubes
2 large potatoes,  peeled and chopped into small bite size cubes

900ml vegetable stock

1 tablespoon tomato paste

Salt and pepper to taste
Optional: 2 tablespoons plain flour (to thicken)

1 x 400grams canned chickpeas, drained and rinsed
Optional: Welsh Cheddar or Caerphilly cheese, grated
Method

In a large saucepan, heat the olive oil and add the onions and cook until soft, then stir leek and garlic and cook for a few minutes before stirring in the spices.

Heat through for a few minutes before stirring in all the chopped vegetables.  

Cook on medium heat until the vegetables are beginning to look translucent around the edges. Then pour in the vegetable stock and tomato paste and bring to the boil, turn down the heat and simmer with the lid on for 20 minutes or until the vegetables are tender.
Optional:  in a small bowl whisk the flour with a little stock from the pot, then whisk into the simmering pot to thicken.
Stir in the chickpeas to heat through.
Season to taste. 
Whilst the stew is simmering, make the dumplings.

Cwtch  Dumplings
Makes 8 - 12 depending on size you roll
110grams self raising flour
50grams vegetable suet
1 teaspoon dried parsley
1 teaspoon garam masala 
Pinch of chilli flakes
Salt and pepper to taste
Cold water 
Method
Put all the ingredients into a bowl and give it a good stir to combine, then slowly pour in a tablespoon of cold water at a time until it begins come together, be careful not too much water - just enough to combine to make into balls
Divide into 8 - 12 balls, they will seem small, but they do puff up.
Drop gently into the simmering stew.
Put lid on and simmer for 15 - 20 minutes until puffy.

Serve immediately with optional grated Welsh cheddar or Caerphilly cheese.