Chickpea and Cauliflower Dumplings in Spiced Tomato Sauce Recipe
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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Chickpea and Cauliflower Dumplings in Spiced Tomato Sauce Recipe
This dish is both nurturing and nourishing. It’s full of flavour and the tomato sauce really complements the dumplings’ texture.
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
-
- 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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