Allspice Porch · Main dishes

Coconut Vegetable Stew with Spinner Dumplings

Name: Coconut Vegetable Stew with Spinner Dumplings
Total time: 55 min
Yield: 4 servings
Ingredients: 400 ml Canned coconut milk; 500 ml Vegetable stock; 400 g Pumpkin; 400 g Sweet potato; 200 g Cabbage; 2 whole Carrot; 1 whole Bell pepper; 1 whole Onion; 3 clove Garlic; 8 g Fresh thyme; 15 g Fresh ginger; 1 whole Scotch bonnet pepper; 0.5 tsp Ground allspice; 0.5 tsp Turmeric; 150 g All-purpose flour; 1.5 tsp Salt; 0.25 tsp Black pepper; 1 whole Lime; 3 whole Green onions; 1 tbsp Neutral oil; 90 ml Water

Sweet potato, pumpkin, cabbage and pepper simmered in coconut milk, with soft flour dumplings cooked in the pot. A vegetarian main, on vegetable stock, with no fish sauce.

55 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Canned coconut milk400 ml
Vegetable stock500 ml
Pumpkin400 g
Sweet potato400 g
Cabbage200 g
Carrot2 whole
Bell pepper1 whole
Onion1 whole
Garlic3 clove
Fresh thyme8 g
Fresh ginger15 g
Scotch bonnet pepper1 whole
Ground allspice0.5 tsp
Turmeric0.5 tsp
All-purpose flour150 g
Salt1.5 tsp
Black pepper0.25 tsp
Lime1 whole
Green onions3 whole
Neutral oil1 tbsp
Water90 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat (flour dumplings) and coconut (coconut milk). Check stock labels.

Method

Prep the vegetables

Peel the pumpkin and sweet potato and cut them into 3 cm chunks. You want about 300 g of pumpkin flesh from the 400 g piece. Slice the carrot and bell pepper. Shred the cabbage. Dice the onion, mince the garlic and grate the ginger. Stem and seed the scotch bonnet, wearing gloves, and leave it in two pieces. Slice the green onions and save the greens for the top.

Start the stew

Warm the oil in a wide pot over medium heat. Cook the onion for 5 minutes, until soft. Stir in the garlic, ginger, thyme sprigs, allspice and turmeric for 1 minute. Add the pumpkin, sweet potato, carrot, bell pepper, scotch bonnet, coconut milk, stock, black pepper and 1.25 tsp of the salt. Bring to a simmer, cover and cook for 12 minutes. There is no meat or fish sauce in this pot.

Mix the dumplings

Stir the flour with the remaining 0.25 tsp salt. Add the water and mix to a soft dough, adding a few drops more only if it will not come together. Rest it for 5 minutes, then roll it into 8 small finger-shaped dumplings. They should be about 6 cm long.

Cook the dumplings and finish

Stir the cabbage into the stew. Lay the dumplings on top, cover and simmer for 12 minutes, until the dumplings are tender in the centre and the sweet potato crushes easily. Turn them once so both sides cook in the liquid. Remove the thyme stems and scotch bonnet. Off the heat, stir in the lime juice and the green onion whites. Scatter the greens on top and serve.

The dumplings need to sit in bubbling liquid, not on bare vegetables, or the tops stay raw. If the pot is thick, add a splash of water before they go in. This stew is vegetarian from the stock up.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.