Leek and pea dumpling curry recipe
This vegetarian curry recipe, served with a dollop of natural yogurt and a sprinkle of coriander, is cheap to make and is a perfect way to feed the family.
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Ingredients
- Vegetable oil for frying 1 large leek, finely sliced
- 100g frozen peas
- 2 red onions, sliced
- 2 tbsp curry paste (we used Patak’s Korma paste)
- 450g potatoes, peeled and cut into chunks
- 250g natural yogurt, plus extra to serve
- 100g kale, roughly chopped
- Small bunch fresh coriander, finely chopped
- 90g gram flour (chickpea flour)
- ½ tsp bicarbonate of soda
- Lime wedges to serve
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