Coconut chickpea dumpling curry recipe
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
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)
Each serving contains
- Energy
- 1380kJ 328.0kcal
- Fat
- 8g
- Saturates
- 4g
- Salt
- 0.4g
- Sugars
- 9g
of the Reference intake
Carbohydrate 51.1gProtein 12.1gFibre 8.0g
Method
- 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.
- 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.
- 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.
- Using a spoon, divide the mixture into 8 and, with wet hands, roll into balls.
- 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.
- Serve the curry with the rice. Finish with coconut yogurt and fresh coriander, if using.
- See more Healthy recipes
