Ingredients
600g potato
300g sweet potato
300g pumpkin
300g yam (all vegetables chopped to roughly 3cm² cubes)
200g chunkily chopped onion
2 tbsp rapeseed oil
2 tbsp all-purpose seasoning
1 tsp black pepper
1 tbsp mixed herbs
1 tbsp salt 1 can, undrained kidney beans (with salt)
1 can, coconut milk
1 litre water
Fresh thyme to taste
Dumpling
200g plain flour (gluten free optional)
100ml water
1 tsp all-purpose seasoning
1 tsp mixed herbs
Method
Heat 2 tbsp rapeseed oil in a large saucepan.
Add onion, cook for 2–3 minutes, then add all-purpose seasoning, salt, mixed herbs, black pepper.
Add the water and bring to the boil.
Add all the remaining vegetables and cook on a low heat for 15 minutes.
Add fresh thyme to taste and cook for a further 10 minutes.
Add kidney beans and simmer for 10 minutes while you make the dumplings.
Mix flour, herbs and a pinch of all-purpose seasoning in a bowl and slowly add water.
Knead together until mix forms a dough, then roll into small dumplings (about the size of your thumb).
Add dumplings to the pan and simmer for 10 minutes.
Add coconut milk and simmer for five minutes.
