Avocado Dumplings in Curry Tomato Broth

Broth

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 3 cloves of garlic, minced
• 5 cups chicken stock (preferably homemade)
• 1/2 cup canned crushed tomato (I prefer San Marzano brand)
• 1/2 teaspoon tomato paste
• 1 teaspoon chili powder
• 2 tablespoons yellow curry powder
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coriander
• 1/4 cup chopped cilantro for garnish
• 1/4 cup queso fresco, for garnish

Dumplings

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 3 tablespoons unsalted butter, cut into chunks
• 2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon lime zest
• 2 cloves of garlic, minced
• 1/4 cup chopped cilantro
• 1 1/2 avocados, cut into chunks
• 3/4 cup whole milk

1. Begin with the broth. Heat the oil in a deep-sided sautée pan with a lid.
2. Add the onion and celery and cook over medium heat until the onions are semi-transluscent, about 3 minutes.
3. Add the minced garlic and cook a minute more.
4. Add the chicken stock, canned tomato, tomato paste, chili powder, curry powder, salt, pepper, and coriander.
5. Bring to a boil, then reduce to a simmer while you prepare the dumplings.
6. Dumplings: In a medium bowl, combine the flour, baking powder, butter, salt, and pepper.
7. Combine with your hands until small chunks of butter remain.
8. Stir in the avocado, lime zest, chili powder, minced garlic, and cilantro.
9. Pour the milk on top and stir with a fork until just combined.
10. Add the dumplings by the spoonful to the simmering broth.
11. Cover the pot and cook for 15 to 20 minutes. Dumplings will be slightly puffed.
12. Serve in shallow bowls, and top with chopped cilantro and crumbled queso fresca.