Vegan Chickpea & Cauliflower Dumplings in Spiced Tomato Sauce

Chickpea & Cauliflower Dumplings in Spiced Tomato Sauce

Chickpea & Cauliflower Dumplings in Spiced Tomato Sauce


(serves 4)

For the dumplings:

½ med cauliflower, grated

2 handfuls fresh coriander, roughly chopped

1 red chilli, finely chopped

2 shallots, whites and greens finely chopped

1 lemon, zest only

2 tsp curry powder

2 cup chickpea flour

⅔ cup water

salt and pepper to taste

For the sauce:

1 onion, finely diced

2 tsp coriander seeds

2 tsp black mustard seeds

2 tsp cumin seeds

12 curry leaves

3 dried chillies

8 large tomatoes, pureed in a blender

1 tsp turmeric powder

1 tbsp fresh ginger, grated

2 handfuls fresh coriander, roughly chopped

2 zucchinis, sliced into small pieces

4 fresh dates, finely chopped, seeds removed


Place a large saucepan of water on a high heat and bring to the boil.

In a large bowl place two cups of chickpea flour, the fresh chopped fresh coriander, the eschalots, red chilli, grated cauliflower, curry powder and the zest of one lemon. Add two thirds of a cup of water, season with salt and pepper to taste and mix into a dough.

Roll the dough into golf ball size dumplings. Add the dumplings to the boiling water simmer for ten minutes. Transfer to greaseproof paper when cooked.

Heat a deep frying pan over a high heat. Add the onion, two teaspoons each of coriander, mustard and cumin seeds. Add twelve curry leaves, Add three dried chilies. Add quarter of a  cup of water and stir until the water is absorbed. Add the pureed tomatoes, one teaspoon of turmeric powder, the ginger and the dates. Bring to the boil, reduce the heat to a simmer. Add the zucchini and the dumplings and cook for five minutes. Add salt and pepper to taste. Squeeze over the juice of one lemon. Top with the chopped coriander.

To serve:

Place the frying pan in the middle of a table so everyone can help themselves or divide the mixture into four shallow bowls topped with coriander.

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