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.