6 medium potatoes (peeled and cut in bite sized pieces.)
1 large sweet potato
1 large onion
chicken (or meat of choice--or no meat)
2 c. salsa (optional)
6 cups chicken or veggie broth
1 zucchini peeled and sliced
1-2 tbsp crunchy peanut butter
In large pot boil potatoes in just enough water to slightly cover them--make sure you sprinkle salt into the water for the potatoes to cook in. If you are adding meat it should be cooking now. I used chicken and I boiled it ahead then stripped the meat from the bone and chopped it and set it aside.
Peel and cube sweet potato and dice onion. Put on a large pan and saute them together in it until the sweet potatoes are soft. Sprinkle in curry powder to taste and then mix in chicken. Use a little broth to get the curry to blend in well and leave on low.
When potatoes are done, you can leave in half of the water it cooked in if you like it soup-y (I do) and just add in all the ingredients with it. Let it simmer so that the zucchini won't be too crunchy. The longer you let soup sit, the more flavorful it is. While it simmers is when you want to add in your dumplings. Serve and enjoy!
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon margarine
1/2 cup milk
Stir together flour, baking powder, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough. Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
Dumpling recipe comes with a disclaimer because the things are so finicky and temperamental.
|This is the soup without salsa if you don't care for it spicy|
Thanks so much, Elisabeth, for filling in on our Recipe of the Month feature this month. We really appreciate it!
If you are a CAST Team member with an original recipe that you would like to share with us, please contact SueRunyonDesigns. We'd love to feature it!