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
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Ingredients
- Dumplings
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2 cups
flour, sifted
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1 teaspoon
salt
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4 teaspoons
baking powder
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2 tablespoons
shortening (I used Earth Balance)
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3/4-1 cups
water or milk
- Curry
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56 ounces
unsweetened coconut milk (4 14-ounce cans)
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2 tablespoons
yellow curry powder
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1 handful
cubed extra-firm tofu (drained and pressed)
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1 handful
spinach
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1 handful
sliced cherry tomatoes
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1
carrot, sliced
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1
Japanese eggplant, sliced in 1/2" coins
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Thai basil, to serve
Directions
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Add the coconut milk and curry powder to a wide pan with a lid (12 inches should do) and heat on medium.
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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.
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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.
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