Halloween stew with dumplings
This spooky twist on classic comfort food delights both the eyes and taste buds with its haunting presentation and delicious flavors. Perfect for Halloween dinner parties or any autumn gathering
Nutrition
Calories: 340kcalCarbohydrates: 51.2gProtein: 8.4gFat: 12.4gSaturated Fat: 7gSodium: 520mgFiber: 8.6gSugar: 10g
Ingredients
For the stew
- 1 baby pumpkin
- 4 carrots
- 2 parsnips
- 1 sweet potato
- 80 g red lentils
- 1/2 a large onion
- 1 clove of garlic
- 500 ml vegetable stock
- 1/2 tsp turmeric
- 1 tsp cumin seeds
- 1 bay leaf
- Black pepper to taste
For the dumplings
- 100 g self-raising flour gluten-free blend
- 50 g butter substitute for suet if not making gluten-free
- Sprinkling of salt
- 1/2 tsp mixed herbs
- 30 ml water
Instructions
- Preheat the oven to 180oC.
- Peel and roughly chop the veg, deseeding the pumpkin. Finely chop the onion and crush the garlic.
- Heat a little oil in a large saucepan and put in the onion and garlic, cooking slowly until softened.
- Add the rest of the vegetables and mix in the spices. Add the stock, bring to the boil, then cover and simmer for 10 mins.
- Rinse, drain, and add the lentils to the pan. Leave to simmer for another 10 minutes.
- Transfer the stew to a casserole dish (if there is too much for your dish, reserve to make soup), cover and put into the oven for 20 mins.
- Meanwhile, make the dumplings. Put the flour, salt and herbs into a mixing bowl and combine. Then add the diced butter and incorporate into the flour using your fingertips until the mixture resembles breadcrumbs. Add a little of the water at a time and lightly bring together into a dough. Cut into four pieces and roll each one into a round shape.
- Create the ghost faces with three sultanas to each dumpling, then place the dumplings on top of the stew.
- Return the stew to the oven and cook uncovered for a further 20 mins until the dumplings are beginning to turn golden.
- Remove from oven and allow to cool slightly.
- Serve with gravy made from vegetable stock and thickened with a little cornflour.
Notes
- Leftover stew can be transferred to the casserole dish. Use a blender to blitz it into a soup, add a little more liquid if necessary. Freeze for up to 2 months.
- Add beef, lamb, turkey, or chicken to the recipe for the protein version.
- Instead of using the oven, use an instant pot, slow cooker, or pressure cooker.
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