serves
6
prep
30 minutes
cook
1:30 hour
difficulty
Mid
serves
6
people
preparation
30
minutes
cooking
1:30
hour
difficulty
Mid
level
Ingredients
400 g (2 cups) dried red kidney beans
270 ml coconut cream
2 carrots, peeled, thickly sliced
350 g butternut pumpkin, peeled, cut into 3cm pieces
350 g potato, peeled, cut into 3cm pieces
240 g choko, peeled, cut into 3cm pieces
1 garlic clove, chopped
1 Scotch bonnet chilli (see Note)
300 g (2 cups) plain flour
1 green capsicum, chopped
1 spring onion, green part only, chopped
1 onion, chopped
1 thyme sprig
6 allspice berries (see Note)
2 tsp all-purpose seasoning (see Note)
2½ cm-piece ginger, peeled, finely chopped
30 g butter
Soaking time overnight
Instructions
Rinse kidney beans under cold running water, then place in a large bowl and cover with 2 litres cold water and soak overnight.
Strain beans into a colander, rinse again and discard any damaged beans. Bring a large saucepan of water to the boil. Add beans to boiling water, return to the boil, cover and cook for 10 minutes. Reduce heat to medium and cook for a further 10 minutes or until beans are starting to become tender.
Add coconut cream, carros, pumpkin, potato, choko, 80 ml water, garlic and chilli, cover and cook for a further 30 minutes.
Meanwhile, to make dumplings, place flour and 1 tsp salt in a bowl and gradually stir in 150 ml water until combined. Knead dough on a lightly floured work surface until smooth. Divide dough into 12, roll each piece into a ball, flatten slightly and shape into oblongs.
Stir capsicum, onions, thyme, allspice berries, seasoning, 1 tsp salt, 1 tsp pepper, ginger and butter into soup. Add dumplings and cook for 15 minutes or until dumplings are cooked through. Divide soup and dumplings among bowls and serve.
Note
• Scotch bonnet chillies are from selected greengrocers; wear latex gloves when handling.
• Allspice berries are available from delis, selected greengrocers and spice shops.
• All-purpose seasoning is from supermarkets. Note, some brands include MSG.
As seen in Feast magazine, Issue 7, pg120.
Photography by Helen Cathcart.
As seen in Feast magazine, Issue 7, pg120.
Photography by Helen Cathcart.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
