Spring Vegetable and Butter Bean Stew with Courgette Dumplings

A lovely fresh vegetable packed stew with butter beans and fluffy courgette dumplings. It’s healthy and comforting at the same time.

The perfect combination of lovely chunky spring vegetables in tomato sauce with comforting fluffy steamed dumplings.

I remember eating stew with dumplings as a little girl, and the whole process of adding the little balls of dough seemed both weird and magical to me.

I used to peek under the lid of my mum’s huge heavy lidded casserole dish and see them swelling and bubbling away in the juices — amazing.

My version is much lighter and fresher, but no less tasty.

I hope you love this. Let me know what you think…

Spring vegetable and butter bean stew with courgette dumplings

Serves 4-6

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Ingredients

For the stew

2 tbsp olive oil
1 red onion finely chopped
3 garlic clove sliced
1/2 tsp cinnamon
1 tsp caraway
1 tsp cumin seeds
2 red peppers chopped
2 courgettes chopped
250 ml veg stock
2 tbsp sun dried tomato paste
230 g cooked butter beans
1 tsp sea salt
Black pepper
Chilli flakes
Handful dill and mint

For the dumplings

135 g self-raising flour
Pinch salt
1 small courgette grated
2 tbsp nutritional yeast
2 tbsp water

Instructions

To make the stew

Heat the oil in a large pan with a lid and fry the onion for about 8 minutes until softening.
Add the garlic and cook for a further minute. Add the spices and fry for a further minute.
Now add the tomatoes, tomato paste, peppers and courgette and cook covered for 10 minutes.

To make the dumplings

Mix all the ingredients in a large bowl
Use your hands to squeeze and bring the mixture together to form a dough.
Roll the dough into balls - I made 8
Add the beans, salt, pepper and chilli to the stew.
Now add the dumplings, cover and cook for 15 minutes until they are expanded and fluffy.
Sprinkle with dill and mint to serve.

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