Chickpea Dumplings in Curry Tomato Sauce

Chickpea Dumplings in Curry Tomato Sauce – a perfect vegetarian one pot dish; protein-rich chickpea dumplings are cooked directly in rich curry tomato sauce; to veganize, use non-dairy yogurt.

Recipe for Chickpea Dumplings in Curry Tomato Sauce was first published in Saveur magazine.
Later on a modified version appeared on vegetarianventures.com. I combined both recipes and added a touch of my own.

For instance, I added a pinch of baking powder to chickpea dumplings to make them light and fluffy. Also, I added some peanut butter to both dumplings and curry sauce.

UPDATE:
Some of my readers commented that dumplings were too delicate and they fell apart; so I changed the recipe and added 1 Tablespoon of cornstarch which fixed the issue.

More chickpea recipes

PRO TIPS

• Serrano peppers are quite hot; if you want medium-hot curry, use 1 serrano pepper for the whole recipe (1/2 for the dumplings and 1/2 for the sauce); for mildly hot curry use 1/2 pepper for the whole recipe or omit it altogether.
• Chickpea dumplings can be shaped by two teaspoons or rolled by hands and droped into the curry. The easiest way would be to use small ice cream scoop.


This is what I call a perfect vegetarian dish (even vegan, if you use non-dairy yogurt). Protein-rich dumplings are cooked directly in tomato sauce and eliminate the need for washing lot of dishes.

I’m sure Chickpea Dumplings in Curry Tomato Sauce are going to be on my menu often.

Short video of the recipe (for long video see below in the recipe card):

NOTE: While filming the video, I used powdered coriander instead of coriander seeds and added it in the Step 3. I also missed filming putting peanut butter in the curry (it is optional, anyway).

4.34 from 3 votes

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Chickpea Dumplings in Curry Tomato Sauce

Cook Time

25 mins

 

Chickpea Dumplings in Curry Tomato Sauce – a perfect vegetarian one pot dish; protein-rich chickpea dumplings are cooked directly in rich curry tomato sauce; to veganize, use non-dairy yogurt.

Course: Main Course

Cuisine: Indian

Keyword: chickpea dumplings in curry tomato sauce

Author: dieTTaste

Ingredients

• CURRY TOMATO SAUCE:
• 2 Tbsp vegetable oil
• 2 tsp coriander seeds (or 1 tsp coriander powder)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 serrano pepper minced
• 1/2 onion minced
• 1 1/2 Tbsp curry powder
• 1 can (28 ounce; 830 ml) whole tomatoes (pelati), crushed
• 1 cup water
• 1/2 tsp turmeric powder
• 1 tsp ginger powder
• 1 tsp peanut butter optional
• CHICKPEA DUMPLINGS:
• 1 cup chickpea flour
• 1 Tbsp cornstarch
• 1 serrano chille minced
• 1/2 onion minced
• 1/2 fresh cilantro chopped
• 1/4 cup vegetable oil
• 1/3 cup yogurt dairy or non-dairy
• 1 tsp salt
• 1 tsp peanut butter optional
• a pinch of baking powder

Instructions

1. CURRY TOMATO SAUCE:
2. Heat 2 Tbsp vegetable oil in a pan over medium-high heat. Add coriander, mustard and cumin seeds, and cook until seeds pop, about 1 minute.
3. Add one serrano pepper, 1/2 the onion and curry powder and saute until softened.
4. Add crushed tomatoes together with juice, water, turmeric powder and ginger powder. Cook until it has thickened up, about 10 minutes.
5. CHICKPEA DUMPLINGS:

6. Combine all ingredients. Form into walnut-size balls or drop with a spoon into hot sauce. Cover and simmer for about 10 minutes or until dumplings are cooked through.

Recipe Video

Recipe Notes

LONG VIDEO (for short video – see above the recipe card).

This recipe was first published on: February 27, 2016