Chickpea Dumplings in Spicy Red Curry Sauce



This is another of my shit-I-eat-when-I’m-by-myself recipes. Because dumpling and meatless meatballs aren’t really my fiancé’s thing. I made these lentil lemongrass meatballs once…he was not amused. Anyway.

I would just recommend not making this and then eating the entire pot by yourself while watching the first season of Black Mirror and then having to sleep with the lights on. Otherwise, you’re good to go.

Red curry
2 tbs olive oil
1 small onion, diced
4 garlic cloves, minced
1/4 cup Thai red curry paste
2 cans coconut cream (14oz cans)
1 lime, juiced
1 tbs fish sauce
1 tsp salt
Cilantro for serving

1 cup chickpea flour
1 serrano chille, minced
1/2 onion, minced
1/4 cup cilantro, chopped
1/4 cup vegetable oil
1/3 cup greek nonfat yogurt
1 tsp salt
1 tsp peanut butter
1/4 teaspoon baking powder

*This is a mash up of two recipes I love, the first is from Modern Proper and the second is dietTaste.

  1. To make the curry, heat the olive oil over medium heat in a large pot (I used a dutch oven.) Saute the onion until slightly soft, a few minutes, then add the garlic and cook for another minute.
  2.  Then add the curry paste, and break it up as much as possible by stirring it around. Add the coconut cream, and whisk until smooth and combined.
  3. When the sauce is smooth, then add in the lime juice, fish sauce and salt.
  4. To make the dumplings, mix all the dumpling ingredients together. Form small balls or just drop by tablespoon into the simmering curry sauce. Cover the curry and cook the dumplings for 10-12 minutes.
  5. Serve with cilantro.

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