| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 12g | 7g | 55g |
| sugars | fibre | protein | salt |
| 8g | 6g | 10g | 1.2g |
Why I Love Indian Creamy Veggie Dumpling Curry
Welcome to my journey of bringing delight to the tastebuds with this impressive Indian recipe, the
The California Influence
My Californian upbringing, surrounded by a variety of fresh produce and the blossoming business of wine, heavily influences the way I view and prepare food. For this recipe, I chose an assortment of vegetables – think bell peppers, peas, carrots – that were grown in the sunny valleys of my childhood. The coconut milk reminds me of the creamy avocados I grew up with, while the dumplings add a touch of classic American comfort, much akin to my avocado toasts.
The Spice Blend
The real essence of this recipe, though, lies in the Indian spices: curry powder, turmeric, cumin, and mustard seeds. The unique blend of these spices sets this curry apart, with a fragrant aroma that wafts through the house, drawing everyone to the dinner table. The blend was inspired by the brilliant chef
Madhur Jaffrey ,
who is often hailed as the queen of Indian cuisine. Her recipes are known for the perfect harmony of spices, and I believe that this curry is a testament to her influence.
The Health Factor
While taste is paramount when it comes to cooking, our health should never take a backseat. This
I hope this recipe becomes a staple at your home, just like it is at mine. Bon Appétit!
What You’ll Need
- 2 cups of mixed vegetables (carrots, peas, bell peppers, etc.)
- 1 large onion, finely chopped
- 2 large tomatoes, finely chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2 cups coconut milk
- 4 cups vegetable broth
- 1 tablespoon cooking oil
- Salt to taste
- 1 cup fresh cilantro, chopped (for garnish)
- For Dumplings:
- 1 cup all-purpose flour
- 1 cup wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 2 tablespoons vegetable oil
Method
Step One
Start by preparing the dumplings. In a large bowl, mix together the all-purpose flour, wheat flour, baking powder, and salt. Gradually add in the milk and vegetable oil, stirring continuously until you have a smooth dough. Set this aside for the time being.
Step Two
In a large pot, heat up the tablespoon of cooking oil over medium heat. Add the mustard seeds and cumin seeds. Saute until they start to pop.
Step Three
Add the chopped onion to the pot and saute it until it becomes golden and soft. Then, add the garlic, ginger, curry powder, and turmeric powder. Saute this mixture for a few more minutes till the spices are well blended with the onion.
Step Four
Add the chopped tomatoes to the pot and cook them until they soften. Then, add in the mixed vegetables. Stir everything together so that the vegetables are coated with the spice mixture.
Step Five
Pour the vegetable broth and coconut milk into the pot. Allow this curry to come to a boil, then reduce the heat and let it simmer for about 20 minutes. In the meantime, you can start forming your dumplings. Take small portions of the dough and roll them into small balls.
Step Six
Next, drop the dumplings into the simmering curry. Remember, the dumplings will expand as they cook, so do not overcrowd them in the pot. Allow the dumplings to cook in the curry for about 15-20 minutes or until they are cooked through.
Step Seven
Lastly, adjust the taste of your curry with salt and garnish it with the freshly chopped cilantro. Your creamy veggie dumpling curry is now ready to be served. Enjoy this comforting dish with your favorite side of bread or rice.
