Sunday, January 15, 2012
Spicy Vegetable Curry Stew with Dumplings
1/4 cup vegetable oil
1 medium onion cut into half moons
1 2x1 inch hunk fresh ginger peeled and pureed with 1/4 cup water
5 cloves garlic minced
1/2 habanero (I skipped) diced
1 tsp ground cumin
1 tsp cumin seed (I ran out of ground you see, it called for 2 tsp ground)
1 tsp ground coriander
1/4 tsp cayenne
1 tsp salt
1 turnip, peeled and cubed
1 large sweet potato, peeled and cubed
2 parsnips peeled and cut
2 carrots peeled and cut
2 bunches cilantro, trimmed, washed and chopped
juice of one lemon
heat oil in an oven safe dish (I used a HUGE skillet) then cook onion, allow to get crispy but not burnt. Remove onion from pan (leave oil) and add ginger mixture, stirring while it sizzles (wooden spoon please) add in seasonings and make a paste. Return onions and coat, then vegetables and coat with paste, cooking about 2 minutes. Add cilantro, lemon juice and about 2 cups water (you want just enough liquid to cover vegetables). Cover and simmer about 35 minutes or until vegetables are beginning to get tender.
Preheat oven to 400*F
While that is simmering
1 cup flour
2 tsp baking powder
1 tsp oregano
3/4 tsp salt
1/4 tsp black pepper
Ener-G egg replacer (for one egg, or use one egg if you eat them)
1/2 cup coconut milk (or any, just the only one I can have right now)
2 TB melted non-dairy butter
Mix dry, set aside.
In a seperate small bowl mix wet and then stir into dry just until combined. Place into fridge covered with plastic for 30 minutes or so.
When the stew is done. Dollop the biscuits right on top and bake in the oven 15-20 minutes or until the biscuits are done.