This Chickpea and Cauliflower Dumplings in Spiced Tomato Sauce is both nurturing and nourishing. It’s full of flavour and the tomato sauce really complements the dumplings’ texture.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
-
Dumplings - 2 cups chickpea flour
- 2 handfuls fresh coriander, roughly chopped
- 2 spring onions, whites & greens finely chopped
- 1 red chilli, finely chopped
- ½ medium cauliflower, grated
- 2 tsp curry powder
- Zest 1 lemon
- ⅔ cup water
- Salt & pepper, to taste
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- Sauce
- 1 onion, finely diced
- 2 tsp coriander seeds
- 2 tsp black mustard seeds + 2 tsp cumin seeds
- 12 curry leaves + 3 dried chillies
- 8 large tomatoes, pureed
- 1 tsp ground turmeric
- 1 tbsp fresh ginger, grated
- 4 fresh dates, seeds removed, finely chopped
Method
- Place large saucepan of water on high heat and bring to boil.
- In large bowl, place chickpea flour, coriander, spring onion, red chilli, grated cauliflower, curry powder and lemon zest. Add water, season with salt and pepper to taste and mix into dough.
- Roll dough into golfball-sized dumplings. Add dumplings to boiling water and simmer for 10 mins. Transfer to greaseproof paper when cooked.
- Heat deep frying pan over a high heat. Add sauce ingredients and bring to boil, then reduce heat to simmer.
- Add zucchini and dumplings and cook for 5 mins. Add salt and pepper, to taste. Squeeze over lemon juice and add coriander.
- To serve, place frying pan in table centre so everyone can help themselves or divide mixture into four shallow bowls topped with coriander.
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