Dumpling Curry
I’m a HUGE curry lover. I’ve literally never tasted a curry I didn’t like! This one is really special with the dumplings that are cooked in the rich, flavorful sauce. You absolutely must try this!
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- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Servings: 4
Ingredients
Curry
- 2 tablespoons (30 ml) vegetable oil of your choice
- 1 yellow onion, finely chopped
- 1 1/2 cups (375 ml) sliced carrots
- 3/4 teaspoon (3.75 ml) salt
- 1 tablespoon (15 ml) grated fresh ginger
- 2 garlic cloves, minced
- 2 tablespoons (30 ml) tomato paste
- 2 tablespoons (30 ml) curry paste
- 2 cups (500 ml) chicken or vegetable stock
- 1 can (398 ml) regular coconut milk
- 1 tablespoon (15 ml) lime juice
- 1 tablespoon (15 ml) fish sauce (optional)
- 1 tablespoon (15 ml) maple syrup or honey
- 2 teaspoons (10 ml) sambal oelek or sriracha
- 20 to 24 frozen dumplings of your choice
- 2 cups (500 ml) spinach
Garnish
- 1 cup (250 ml) fresh coriander
- 2 tablespoons (30 ml) toasted sesame seeds
- Cooked white rice (optional)
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Preparation
Curry
- In a large pot, heat oil over medium heat and cook onion and carrots with salt for 10 minutes, stirring often. Add the ginger and garlic and cook for a further 4 minutes, stirring occasionally. Add the tomato paste and curry paste and cook for a further 2 minutes.
- Add stock and coconut milk and bring to the boil. Reduce heat to medium and simmer for 5 minutes. Add lime juice, fish sauce, maple syrup and sambal oelek and stir. Add frozen dumplings to curry mixture and cook for 7 to 8 minutes, or according to package directions. Add spinach and stir gently.
- Serve with toppings.
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