Chickpea Dumplings in Curry Tomato Sauce

• Vegetarian
• Gluten free

• Produce

  • 1/2 Cilantro, fresh
  • 1 tsp Ginger, powder
  • 1 Onion
  • 1 Serrano chille
  • 1 Serrano pepper
  • 1 1 ounce can Tomatoes, whole

• Condiments

  • 2 tsp Peanut butter

• Baking & Spices

  • 1 pinch Baking powder
  • 1 cup Chickpea flour
  • 2 tsp Coriander seeds
  • 1 1/2 tbsp Curry powder
  • 1 tsp Mustard seeds
  • 1 tsp Salt
  • 1/2 tsp Turmeric, powder

• Oils & Vinegars

  • 6 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Dairy

  • 1/3 cup Yogurt

• Liquids

  • 1 cup Water

Found on diettaste.com

Description

Directions

• CURRY TOMATO SAUCE:
• 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.
• Add one serrano pepper, 1/2 the onion and curry powder and saute until softened.
• Add crushed tomatoes together with juice, water, turmeric powder and ginger powder. Cook until it has thickened up, about 10 minutes.
• Add chickpea dumplings to the sauce, cover and simmer for about 10 minutes or until dumplings are cooked through.
• CHICKPEA DUMPLINGS:
• Combine all ingredients. Form into walnut-size balls or drop with a spoon into hot sauce.