Chickpea and cauliflower dumplings in spiced tomato sauce | Nourish plant-based living

Chickpea and cauliflower dumplings in spiced tomato sauce

Adam Guthrie

Who doesn’t love dumplings? In this wholefood, plant-based recipe, chef Adam Guthrie uses chickpea flour and cauliflower for the dumpling base, and pairs them with a tomato sauce zinging with the flavours of fresh herbs, spices, ginger, lemon and a touch of sweetness from Medjool dates.

Ingredients

Serves 4

DUMPLINGS

Spiced tomato sauce

Method

  1. Make the dumplings. Roughly chop the fresh coriander and place in a large bowl with the shallots, chickpea flour, cauliflower, red chilli, curry powder and the zest of one lemon. Add the water, season with salt and pepper to taste and mix into a dough. Roll the dough into golf ball size dumplings.
  2. Place a large saucepan of water on a high heat and bring to the boil. Add the dumplings to the boiling water and simmer for ten minutes. Transfer onto baking paper when cooked.
  3. To make the sauce, first prepare the veg. Puree the tomatoes in a blender, chop the zucchini into small pieces, slice the onion, finely chop the dates, and roughly chop the coriander.
  4. Heat a deep frying pan over a high heat. Add the onion, coriander seeds, mustard seeds, cumin seeds, curry leaves, and dried chillies. Add a quarter of a cup of water and stir until the water is absorbed.
  5. Add the pureed tomatoes to the frying pan along with the ground turmeric, ginger and dates. Bring to the boil, then reduce the heat to a simmer. Add the zucchini and the dumplings and cook for five minutes. Add salt and pepper to taste. Squeeze over the juice of one lemon.
  6. To serve, divide the mixture into four shallow bowls and top with coriander.

Adam Guthrie, vegan chef
Adam Guthrie

Adam is a professionally qualified chef with a Certificate in Plant-Based Nutrition from eCornell University.

This recipe was originally published in Nourish plant-based living, V8 N4 • View magazine

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