Curry with Chickpea Dumplings

Chickpea Dumplings with CurryThis is another favorite curry dish of mine that I’ve been wanting to share for awhile. These dumplings are wonderful and easy to make. I’ve tried to keep the dish as healthy as possible and the dumplings steam themselves in the curry – which allows them to soak up some of that wonderful flavor, and is much healthier than frying. I’ve served this on a jasmine rice today, however I’ve served it on quinoa or other grains that I’ve had leftover.

1 cup chickpea flour
1/2 cup plain Greek yogurt
1 medium onion, finely chopped
1 jalapeno, seeded and diced
4 tablespoons extra virgin olive oil, divided into 2
28 oz crushed tomatoes
1 tablespoon turmeric
1 teaspoon fresh ginger, grated
1 tablespoon ground cumin
1 teaspoon mustard seeds
2 teaspoons ground coriander
1 tablespoon curry powder
3 garlic cloves, minced
1 teaspoon paprika
1/4 teaspoon sea salt

rice, or other grain of choice

chickpeadumplings2In a large skillet over medium heat, add 2 tablespoons of olive oil, the garlic, and half of the onion. Saute for 5 minutes,  then add the turmeric, cumin, mustard seeds, coriander and curry powder. Stir together for a couple of minutes and add in the crushed tomatoes and fresh ginger. Bring to a slow boil, stirring occasionally and reduce the heat to medium low. Cook and allow to thicken for 10-12 minutes.

While the curry is cooking, mix together the chickpea flour,  Greek yogurt, the other half of the onion, paprika, salt, and the other 2 tablespoons of oil. Scoop out 8 equal portions and carefully place them in the curry. Cover and allow them to steam for 10 minutes. Turn them over and allow them to steam for another 5 minutes.  Serve on top of your gluten free grain and enjoy! Serves 4.


*By substituting the Greek yogurt for soy yogurt, this easily becomes a vegan dish.

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