Vegan Dumplings in Creamy Tomato Curry Recipe | Food Network UK

Ingredients

• One can full-fat coconut milk (do not shake the can), refrigerated
• 2 tablespoons olive oil
• 1 medium onion, cut into small dice
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and minced
• 2 tablespoons tomato paste
• 1 1/2 teaspoons garam masala
• 1 teaspoon ground coriander
• 1 teaspoon madras curry powder
• 1 teaspoon dry mustard
• 3/4 teaspoons ground cumin
• Pink Himalayan salt or kosher salt and freshly ground black pepper
• One can crushed tomatoes
• Vegetable oil, for frying
• 15g chopped cilantro leaves, plus leaves for garnish
• 90g chickpea flour
• 1/4 teaspoon baking powder
• 570g cooked basmati rice