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Coconut Chickpea Dumpling Curry
Coconut Chickpea Dumpling Curry is a modern British recipe for a mild curry of chickpeas in a coconut milk base made with dumplings that is a good luck meal if served on New Year's Day. The full recipe is presented here and I hope you enjoy this classic British version of: Coconut Chickpea Dumpling Curry.
prep time
5 minutes
cook time
40 minutes
Total Time:
45 minutes
Serves:
2
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesBean RecipesBritish Recipes
This is a mild vegetarian curry where the dumplings bulk out the meal. This can be prepared as a simple and delicious dish for New Year, with the dumplings giving you luck!
Ingredients:
100g easy-cook brown rice, rinsed well
2 tsp vegetable oil
1 red bell pepper, coarsely 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 yoghurt, to serve (optional)
fresh coriander, to serve (optional)
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.
