Servings

4

Calories:

454

Ready In:

 45min

Good For:

dinner

Introduction

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.

Igredients

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Directions



  • 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.