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Author Notes: I grew up on Jewish chicken and dumplings. When I became vegetarian, the meal lost its well-roundedness, and I began to think of other ways to round it out. As a vegetarian (and now adult who had [mostly] outgrown the picky palette of my childhood), I decided to experiment with more vegetables and different flavors. I used tofu stewed in a curry powder blend of coriander, turmeric, fenugreek, cumin, mustard, black pepper, and cayenne, but you can make your own or use different compositions. —Claire S
- 2 cups flour, sifted
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2 tablespoons shortening (I used Earth Balance)
- 3/4-1 cups water or milk
- 56 ounces unsweetened coconut milk (4 14-ounce cans)
- 2 tablespoons yellow curry powder
- 1 handful cubed extra-firm tofu (drained and pressed)
- 1 handful spinach
- 1 handful sliced cherry tomatoes
- 1 carrot, sliced
- 1 Japanese eggplant, sliced in 1/2" coins
- Thai basil, to serve
- Add the coconut milk and curry powder to a wide pan with a lid (12 inches should do) and heat on medium.
- While the coconut milks comes to a boil, make the dough. In a large bowl, mix and sift flour, salt, and baking powder. Cut in shortening with pastry blender or two knives until the size of small peas. Add water until a thick drop batter is obtained.
- When the coconut milk is at a gentle boil, add tofu and vegetables. Drop dough by the spoonful on top of the curry. Cover tightly and cook for 12 minutes. Serve hot, topped with Thai basil.
- This recipe was entered in the contest for Your Best Recipes with Tofu
- This recipe was entered in the contest for Your Best Jewish-Inspired Recipe
- This recipe was entered in the contest for Your Best One-Pan Dinner