- Prep Time: 20 mins
- bake Time: 25 mins
- Total Time: 45 mins
Ingredients
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1 cup + 2 tbsp Anthony’s Goods Chickpea Flour
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4 cups fresh spinach, divided
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⅓ cup +1 tbsp olive oil, divided
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¼ cup chopped red onion
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¼ cup unsweetened and unflavored coconut yogurt
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¼ cup chopped jalapeños
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1 tsp salt, divided (plus more to taste)
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2 tsp Anthony’s Goods Coriander Seeds
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1 tsp Anthony’s Goods Brown Mustard Seeds
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1 tsp ground cumin
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1 tbsp curry powder
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2 tbsp ginger paste
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28 oz can crushed tomatoes
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Instructions
These spicy chickpea dumplings are bathed in a mouth-watering curried tomato sauce. Bookmark this vegan Indian dish for a quick, healthy and satisfying meal.1. In a medium bowl, add the chickpea flour, ½ cup of the spinach, olive oil, yogurt, jalapeños and ½ tsp salt. Stir to combine.
2. Use a tbsp measure to scoop out the mixture and roll it in the palm of your hands to shape round dumplings. Set them aside on a parchment lined baking sheet.
3. Heat the tablespoon of olive oil in a large pan and add the coriander seeds, mustard seeds, and ground cumin. Toast the spices on medium teat until fragrant. Stir in the curry powder and ginger paste, then add in the crushed tomatoes. Stir in the remaining spinach and ½ tsp salt.
4. Place the dumplings in the sauce and cover the pan. Cook for 20 minutes, flipping the dumplings occasionally.
5. Serve.
