Chickpea Dumplings in Curry Tomato Sauce

This is what I call a perfect vegetarian dish (even vegan, if you use non-dairy yogurt). Protein-rich dumplings are cooked directly in tomato sauce and eliminate the need for washing lot of dishes.


Serves 4 
Time: 30 minutes


CURRY TOMATO SAUCE:

2 Tbsp vegetable oil
2 tsp coriander seeds (or 1 tsp coriander powder)
1 tsp mustard seeds
1 tsp cumin seeds
1 serrano pepper minced
1/2 onion minced
1 1/2 Tbsp curry powder
1 can (830 ml) whole tomatoes crushed
1 cup water
1/2 tsp turmeric powder
1 tsp ginger powder
1 tsp peanut butter optional

CHICKPEA DUMPLINGS:

1 cup chickpea flour
1 tbs cornstarch
1 serrano chilli minced
1/2 onion minced
1/2 fresh cilantro chopped
1/4 cup vegetable oil
1/3 cup yogurt dairy or non-dairy
1 tsp salt
1 tsp peanut butter optional
a pinch of baking powder

Let's get Cooking


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.
Add one serrano pepper, 1/2 the onion and curry powder and saute until softened.
Add crushed tomatoes together with juice, water, turmeric powder and ginger powder. Cook until it has thickened up, about 10 minutes.

CHICKPEA DUMPLINGS:

Combine all ingredients. Form into walnut-size balls or drop with a spoon into hot sauce. Cover and simmer for about 10 minutes or until dumplings are cooked through

serve hot .... Enjoy!

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