Sunday, 28 February 2016

Indo Cymru Leek Stew with Dumplings that give you a Cwtch

Some of you will have noticed that in the past week or so, I have been gravitating towards Welsh recipes and Welsh things.  This is for the simple reason that next week many of us in Wales will be celebrating St David's Day, even the daffodils are coming out to celebrate, though to be honest they have been out posing by the side of the roads a month earlier.
As we enjoyed the Curried Root Vegetable Stew a couple of weeks back, I thought I would make it again, but enhance it further with the addition of spices and leeks and make it somewhat Fusion Welsh - yes we do like our leeks here in Wales, well I do.  Even though the daffodils are confused and finding the British weather warm, some of us are still finding it, so stew-like meals have been on the menu quite a bit.   
Cwtch means hug in Welsh and it a word you will hear and see a lot in Wales. And these light cloud like dumplings definitely give you a big warm welcome hug, who doesn't love a good hug. 

The topping of Welsh cheddar or Caerphilly cheese is purely optional.  I am sharing this with Elizabeths Kitchen Diary No Waste Food Challenge; and Jacqueline for Meat Free Mondays.  and CookBlogShare hosted by Snap Happy Bakes. 

Indo Cymru Leek Stew with Cwtch Dumplings
Serves 4
For the Indo Cymru Leek Stew
1 medium onion, peeled and finely sliced
1 fat leek, cleaned and sliced
2 tablespoon olive oil
2 – 4 cloves of garlic, crushed
2 - 4 teaspoons Madras Curry Powder
1 teaspoon chilli flakes or to taste
2 carrots, peeled and chopped into small bite size cubes
2 parsnips,  peeled and chopped into small bite size cubes
2 large potatoes,  peeled and chopped into small bite size cubes
900ml vegetable stock
1 tablespoon tomato paste
Salt and pepper to taste
Optional: 2 tablespoons plain flour (to thicken)
1 x 400g canned chickpeas, drained and rinsed
Optional: Welsh Cheddar or Caerphilly cheese, grated
In a large saucepan, heat the olive oil and add the onions and cook until soft, then stir leek and garlic and cook for a few minutes before stirring in the spices.
Heat through for a few minutes before stirring in all the chopped vegetables.  
Cook on medium heat until the vegetables are beginning to look translucent around the edges. Then pour in the vegetable stock and tomato paste and bring to the boil, turn down the heat and simmer with the lid on for 20 minutes or until the vegetables are tender.
Optional:  in a small bowl whisk the flour with a little stock from the pot, then whisk into the simmering pot to thicken.
Stir in the chickpeas to heat through.
Season to taste. 
Whilst the stew is simmering, make the dumplings.

Cwtch  Dumplings
Makes 8 - 12 depending on size you roll
110g self raising flour
50g Suma vegetable suet
1 teaspoon dried parsley
1 teaspoon garam masala 
Pinch of chilli flakes
Salt and pepper to taste
Cold water 
Put all the ingredients into a bowl and give it a good stir to combine, then slowly pour in a tablespoon of cold water at a time until it begins come together, be careful not too much water - just enough to combine to make into balls
Divide into 8 - 12 balls, they will seem small, but they do puff up.
Drop gently into the simmering stew.
Put lid on and simmer for 15 - 20 minutes until puffy.
Serve immediately with optional grated Welsh cheddar or Caerphilly cheese.


  1. I do love dumplings! The combination of cheese and leeks sounds great, but what is the cheese and curry combo like? Don't think I've tried that one!

    1. Thanks Mark. Have you not had Saag and Paneer at an Indian eatery, or the Scots famous chips, cheese and curry sauce :) The curry spices are not overpowering in this, the cheese is complimentary, not essential but it works as it gives it that yogurt twang you get with Indian curries and yogurt accompaniments. Hope your well.

  2. Thank you for this recipe! Next time we have stew I will try your version. I made dumplings recently using oil and water, but they didn't work very well! Having read your recipe I now realise I added too much liquid. Can't wait to try making dumplings again.

    Thanks, Shaheen!

    Barbara xx

    1. Thank you Barbara for your patience, The dumplings are light because of the vegetarian suet, but I know you can get traditional meat suet too.

  3. Gosh this sounds fantastic! Thank you for sharing with the No Waste Food Challenge! :)

    1. Your so kind Elizabeth, this kind of dish can be made with most root veg as you can imagine.

  4. Love your welsh meals - don't see enough welsh food online so am glad to see it here! Even if I don't come across your welsh cheeses in my part of the world

    1. Thanks Johanna. I hope I am not overdoing it with the Welsh theme, as I have a handful more to share still. I made many last week, but was slow to blog about them. I know shame about the cheese, but I lived in Scotland and that is not far from Wales and struggled then to get Caerphilly cheese would you believe.

  5. Yep think my eye sight is going lol! Reading it ok today. Gorgeous recipe and perfect for this time of year. Thanks for submitting it to Meat Free Mondays.I featured it :)

    1. No worries Jac, thank you for featuring it in Meat Free Mondays.

  6. Ooh delicious, I've not had dumplings for so long! I'm going to HAVE to buy some veggi suet now :-) #CookBlogShare
    Angela x

  7. My OH would adore this, he's a massive fan of stew & dumplings! Thanks for sharing with #CookBlogShare


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