Leek and pea dumpling curry
- March 2018
- Serves 4
- Hands-on time 20 min, simmering time 15-20 min
This vegetarian curry served with a dollop of natural yogurt and a sprinkle of coriander is cheap to make and is a perfect way to feed a crowd.
- Vegetarian recipes
- 11.1g (2.3g saturated)
- 46.2g (12.6g sugars)
- Vegetable oil for frying 1 large leek, finely sliced
- 100g frozen peas
- 2 red onions, sliced
- 2 tbsp curry paste (we used Patak’s Korma paste)
- 450g potatoes, peeled and cut into chunks
- 250g natural yogurt, plus extra to serve
- 100g kale, roughly chopped
- Small bunch fresh coriander, finely chopped
- 90g gram flour (chickpea flour)
- ½ tsp bicarbonate of soda
- Lime wedges to serve
- Heat 1 tbsp oil in a frying pan over a medium heat. Fry the leek for 6-7 minutes until softened and gently browned. Stir in the peas and cook for another minute. Set aside to cool slightly.
- Meanwhile, in a large sauté pan with a lid, heat 1 tbsp oil over a medium heat and cook the onions for 5 minutes to soften slightly. Add the curry paste and cook, stirring, for 1 minute. Add the potatoes, 100g of the yogurt and 600ml cold water, bring to the boil, then simmer for 15 minutes until the potatoes are tender. Stir in the kale.
- Meanwhile, mix most of the chopped coriander into the leek and pea mixture along with the gram flour, remaining yogurt and the bicarbonate of soda. Use 2 spoons to shape the mixture into 8 dumplings and space out evenly on top of the curry in the pan, cover with the lid and cook for 15-20 minutes until the dumplings are risen and soft. Serve with the remaining chopped coriander, a dollop of yogurt and lime wedges for squeezing over.
Use whatever curry paste you have to hand or try a Thai or Jamaican paste instead.
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