Chickpea Dumplings in Curried Tomato Sauce

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ch 13/09/2018

Think of this as an Indian-curry version of stew and dumplings. Except the sauce plays a much more flavorful part than in a traditional comforting stew. The dumplings end up gooey and steaming them in the sauce means the dumplings soak up the flavors around them.

Ingredients:

CURRY TOMATO SAUCE:

  • 2 Tbsp vegetable oil
  • 2 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 serrano pepper, grated
  • 1/2 onion, grated
  • 1 1/2 Tbsp curry powder
  • 1  tin whole tomatoes crushed
  • 1 cup water
  • 1/2 tsp turmeric powder
  • 1 tsp ground ginger
  • 1 tsp peanut butter

CHICKPEA DUMPLINGS:

  • 1 cup chickpea flour
  • 1 serrano chilli minced
  • 1/2 onion grated
  • 1/2 fresh coriander, chopped
  • 1/4 cup vegetable oil
  • 1/3 cup yogurt [dairy or non-dairy if vegan]
  • 1 tsp salt
  • 1 tsp peanut butter [optional but recommended]
  • a pinch of baking powder

Instructions:

  1. CURRY TOMATO SAUCE: Heat 2 Tbsp vegetable oil in a pan over medium-high heat. Add coriander, mustard and cumin seeds, and cook until seeds pop, about 1 minute.
  2. Add one serrano pepper, 1/2 the onion and curry powder and saute until softened.
  3. Add crushed tomatoes together with juice, water, turmeric powder and ginger powder. Cook until it has thickened up, about 10 minutes.
  4. CHICKPEA DUMPLINGS: Combine all ingredients. Form into walnut-size balls.
  5. Add chickpea dumplings to the sauce, cover and simmer for about 10 minutes or until dumplings are cooked through.
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