Vegan Dumplings in Creamy Tomato Curry Recipe | Food Network UK
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Cooking tools:
- Mixing bowl
- Skillet
- Wooden spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Kitchen scale
- Ice cream scoop
- Paper towel
- Plate
- Stove
- Slotted spoon
- Spoon
- Can opener
- Saucepan
- Pot
- Colander
- Serving platter
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
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