Coconut Curry With Dumplings (Print View)
Creamy coconut curry with fluffy homemade dumplings and fresh vegetables in a spiced broth.
# What You'll Need:
→ Soup Base
01 - 1 tablespoon vegetable oil
02 - 1 medium onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons yellow curry powder
06 - 1 teaspoon ground turmeric
07 - 1 medium carrot, sliced
08 - 1 red bell pepper, diced
09 - 1 medium zucchini, diced
10 - 1 can (14 oz) coconut milk, full-fat preferred
11 - 4 cups vegetable broth
12 - 2 tablespoons soy sauce (or tamari for gluten-free)
13 - 1 tablespoon lime juice
14 - 1 teaspoon sugar
15 - Salt and black pepper, to taste
→ Dumplings
16 - 1 cup all-purpose flour (or gluten-free flour blend)
17 - 1 1/2 teaspoons baking powder
18 - 1/2 teaspoon salt
19 - 2 tablespoons chopped fresh cilantro (optional)
20 - 1/2 cup milk (or coconut milk for vegan)
21 - 2 tablespoons vegetable oil
→ Garnishes (optional)
22 - Chopped fresh cilantro
23 - Lime wedges
24 - Sliced green onions
25 - Red chili flakes
# Method:
01 - Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
02 - Stir in the minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Add the curry powder and ground turmeric. Cook for 30 seconds to release their aromatic oils.
04 - Add the sliced carrot, diced red bell pepper, and diced zucchini. Sauté for 2–3 minutes to soften slightly.
05 - Pour in the coconut milk and vegetable broth. Stir in the soy sauce, lime juice, sugar, salt, and pepper. Bring to a gentle boil.
06 - While the soup heats, whisk together the flour, baking powder, salt, and cilantro in a bowl. Add the milk and oil, mixing gently until just combined—do not overmix.
07 - Once boiling, reduce the heat to a simmer. Drop spoonfuls (about 1 tablespoon each) of the dumpling batter directly into the simmering soup.
08 - Cover the pot and simmer for 12–15 minutes, or until dumplings are puffed and cooked through. Do not lift the lid during cooking.
09 - Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro, lime wedges, green onions, and red chili flakes if desired.
# Insider Tips:
01 -
- The dumplings cook right in the soup, soaking up all that coconut curry goodness while staying impossibly tender inside
- It comes together in under an hour but tastes like something that simmered all afternoon
- You can throw in whatever vegetables are languishing in your crisper drawer
02 -
- The dumpling batter should be slightly thicker than pancake batter but still drop easily from a spoon
- Do not lift that lid while dumplings cook or they will collapse into dense little hockey pucks
03 -
- If the soup seems too thick, thin it with a splash more broth or water
- The dumplings will absorb liquid as they sit, so leftovers might need a splash of broth when reheating