Description
A comforting and flavorful curry dumpling soup that combines aromatic spices with tender vegetables and fluffy dumplings in a creamy coconut broth. This vegetarian dish is a perfect blend of textures and flavors, making it a satisfying main course.
Ingredients
Scale
Main Soup:
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon yellow curry powder
- 1/2 teaspoon ground turmeric
- 6 cups vegetable or chicken broth
- 1 (14 oz) can full-fat coconut milk
- 1 tablespoon soy sauce or tamari
- 2 cups mixed vegetables (carrots, bell pepper, peas)
- 1 cup baby spinach
- Salt and black pepper to taste
For the Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon curry powder
- 1/2 cup whole milk
- 2 tablespoons melted butter
Instructions
- Soup: Heat coconut oil in a pot, sauté onion, add garlic, ginger, curry powder, turmeric. Pour in broth, coconut milk, soy sauce. Simmer, add vegetables, simmer.
- Dumplings: Whisk flour, baking powder, salt, curry. Stir in milk, butter. Drop spoonfuls into soup. Cook covered for 15 minutes. Add spinach, adjust seasoning.
Notes
- Add shredded cooked chicken or tofu for extra protein.
- Use light coconut milk for a lighter version.
- Dumplings are best served fresh to prevent them from becoming soggy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg
