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Chunky Veg Stew with Cheesy Dumplings

Deborah
A hearty vegetarian one-pot meal is ideal for warming up with on a cold night...or day!
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main
Cuisine British
Servings 4 people

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 2 celery sticks thinly sliced
  • 1 red chilli finely chopped (keep the seeds in if you like heat)
  • 350g butternut squash peeled and cut into 2cm chunks
  • 350g sweet potato peeled and cut into 2cm chunks
  • 1.5 tsp ground cumin
  • 2 cloves garlic crushed
  • 1.2l vegetable stock
  • 400g tin butter beans drained and rinsed
  • 150g baby spinach
  • 2 tbsp snipped chives to serve
  • freshly ground black pepper to taste

For the dumplings:

  • 100g plain flour
  • 100g feta cheese
  • 60ml semi-skimmed milk
  • 2 tbsp snipped chives
  • freshly ground black pepper

Instructions
 

  • To make the dumplings, blitz together the flour, feta cheese, milk, chives and some black pepper in a food processor until well combined. Roll into 12 balls and set aside on a plate.
  • Heat the oil in a large, deep pan or casserole dish over a medium heat and add the onion, celery and chilli. Cook for 10 minutess until softened.
  • Add the squash, sweet potatoes, cumin and garlic, increase the heat to medium to high and cook for 5 minutes. Add the stock, bring to the boil, then reduce the heat and add the dumplings. Simmer for 25 minutes, adding the butter beans 10 minutes before the end.
  • To thicken the stew, mash some of the sweet potato, squash and beans with a wooden spoon against the side of the pan. Remove the pan from the heat and gently stir through the spinach. Divide between 4 bowls. Sprinkle with the chives and some black pepper before serving.

Notes

  • This chunky veg stew with cheesy dumplings recipe is easily adapted if you’re cooking for less or more people.

 

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Keyword butter beans, comfort food, feta cheese, hearty, one-pot, vegetables, vegetarian, winter warmer