About this Recipe
By: Nichole Fogleman
This is a vegan remake of the “Eating Well” recipe from October 2019 edition. I love this recipe and love the leftovers. I often make two batches, just to have more for lunch the second day.
Mix flour, 1/2 cup greens, 1/3 cup oil, onion, yogurt, serrano (or jalapeño) and 1/2 teaspoon salt in a large bowl. Using 1 tablespoon to make each, shape into 16 dumplings.
Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add coriander, cumin and mustard seeds; cover and cook until they start to pop, about 30 seconds. Stir in curry powder and ginger, then add tomatoes and their juice and tomato sauce; stir to combine. Stir in the remaining 3 1/2 cups greens and 1/8 teaspoon salt. Bring to a simmer.
Nestle the dumplings into the sauce, cover and cook, turning the dumplings over and basting with the sauce occasionally, until tender, about 20 minutes.