5 from 1 vote
Chickpea Dumplings in Curry Tomato Sauce
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).