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Coconut chickpea dumpling curry recipe

Coconut chickpea dumpling curry recipe

54 ratings

Looking for more dinner recipes to serve 2? This hearty vegan curry pairs a creamy coconut and tomato sauce with spiced chickpea dumplings and easy-cook brown rice. If you're cooking for one, the leftovers are perfect for lunch the next day. See method

  • Serves 2
  • 5 mins to prepare and 40 mins to cook
  • 328 calories / serving
  • Healthy
  • Vegan
  • Vegetarian

Ingredients

  • 100g easy-cook brown rice, rinsed well
  • 2tsp vegetable oil
  • 1 pepper, roughly chopped
  • 1 onion, chopped
  • 2 tbsp korma curry paste
  • 400g tin chopped tomatoes
  • 400g tin chickpeas, drained
  • 2 garlic cloves, roughly chopped
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • 40g plain flour
  • ½ tsp baking powder
  • 200ml reduced-fat coconut milk
  • coconut yogurt, to serve (optional)
  • fresh coriander, to serve (optional)
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    1380kj
    328kcal     16%

  • Fat

    8g 12%

  • Saturates

    4g 18%

  • Sugars

    9g 10%

  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 51.1g Protein 12.1g Fibre 8g

Method

  1. Bring 250ml water to the boil in a small saucepan. Add the rice and stir well. Bring back to a simmer, cover with a lid and cook for 20-25 mins until tender and all the water has been absorbed.
  2. Heat the oil in a large, shallow, flameproof casserole dish. Add the pepper and half the onion and fry for 5-7 mins until softened. Add the curry paste and cook for 1 min until fragrant. Pour in the chopped tomatoes, bring to a simmer, cover, and cook for 10 mins on a low heat.
  3. Meanwhile, put the chickpeas, garlic, remaining onion, cumin and turmeric in a food processor. Pulse until finely chopped, then add the flour and baking powder. Pulse until combined. Add 2-3 tbsp of the coconut milk until it comes together as a dough.
  4. Using a spoon, divide the mixture into 8 and, with wet hands, roll into balls.
  5. Add the remaining coconut milk to the curry sauce, stirring well to combine. Lower each dumpling into the sauce and cover with the lid. Cook for 20-25 mins on a low heat, removing the lid for the last few mins, until the tops of the dumplings are firm to the touch.
  6. Serve the curry with the rice. Finish with coconut yogurt and fresh coriander, if using.

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