Savory Lentil and Spinach Dumplings with Turmeric Coconut Sauce
Ready to spice up mealtime? These savory lentil and spinach dumplings are pure magic, swimming in a creamy turmeric coconut sauce that's bursting with flavor. It's hearty, wholesome, and as fun to make as it is to eat—trust me, this combo is a total game-changer! Let’s cook!
4.3 out of 5 (3 ratings)
Prep Time
30 minutes
Cook Time
20 minutes
Servings
4 servings
Cuisine
Fusion
Ingredients
- •1 cup cooked green or brown lentils
- •2 cups fresh spinach, finely chopped
- •1 small onion, minced
- •2 garlic cloves, minced
- •1 teaspoon ground cumin
- •1/2 teaspoon ground coriander
- •1/4 teaspoon chili flakes (optional)
- •1/2 cup breadcrumbs
- •1 large egg
- •1 tablespoon olive oil
- •1 can (400ml) coconut milk
- •1 teaspoon ground turmeric
- •1 teaspoon grated fresh ginger
- •1/2 teaspoon ground paprika
- •Juice of 1/2 lemon
- •Salt to taste
- •Fresh cilantro for garnish
Instructions
- 1
Prepare the lentil dumpling mixture: In a large mixing bowl, combine the cooked lentils, finely chopped spinach, minced onion, minced garlic, ground cumin, ground coriander, chili flakes (if using), breadcrumbs, egg, and a pinch of salt. Mix thoroughly until the ingredients are well combined and can hold together when pressed.
- 2
Shape the dumplings: Using your hands or a small scoop, form the mixture into small dumpling shapes, about 1-2 inches in diameter. Set them aside on a plate or tray.
- 3
Cook the dumplings: Heat a large skillet over medium heat and add the olive oil. Once hot, place the dumplings in the skillet and cook for 2-3 minutes per side, or until they are golden brown and lightly crisped. Remove the dumplings from the skillet and set them aside.
- 4
Make the turmeric coconut sauce: In the same skillet, add the grated ginger and sauté for 1 minute until fragrant. Stir in the ground turmeric, ground paprika, and a pinch of salt. Slowly pour in the coconut milk, stirring to combine. Bring the sauce to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld.
- 5
Add the lemon juice: Squeeze the juice of half a lemon into the sauce and stir well. Taste and adjust the seasoning with more salt or lemon juice as needed.
- 6
Combine and serve: Carefully place the cooked dumplings into the turmeric coconut sauce, spooning the sauce over them to coat. Let the dumplings warm in the sauce for 2-3 minutes.
- 7
Garnish and enjoy: Transfer the dumplings and sauce to a serving dish. Garnish with freshly chopped cilantro and serve hot with steamed rice or naan bread for a complete meal.
Nutrition Information
Calories
320 calories
Protein
10g
Carbs
22g
Fat
20g
Frequently Asked Questions
Q: Can I use a different type of lentil for this recipe?
A: Yes, you can use red or yellow lentils, but keep in mind that they tend to cook softer and may not hold their shape as well in the dumpling mixture. If using softer lentils, you may need to add extra breadcrumbs or a second egg to help bind the mixture.
Q: What can I use as a substitute for breadcrumbs?
A: If you don’t have breadcrumbs, you can use crushed crackers, panko, rolled oats (processed into finer crumbs), or even almond flour for a gluten-free option. Adjust the amount to achieve a mixture that holds together when pressed.
Q: Can I make this recipe vegan?
A: Yes, you can make this recipe vegan by replacing the egg with a flaxseed or chia seed egg (1 tablespoon of ground flaxseed or chia seeds mixed with 2.5 tablespoons of water, left to sit for 5 minutes). Ensure your breadcrumbs are also vegan-friendly.
Q: How do I prevent the dumplings from falling apart during cooking?
A: To prevent the dumplings from falling apart, make sure the mixture is not too wet. If it seems too loose, add more breadcrumbs, one tablespoon at a time, until it holds together. Additionally, handle the dumplings gently when shaping and flipping them in the skillet.
Q: What are some serving suggestions for this dish?
A: This dish pairs wonderfully with steamed basmati rice, naan bread, or quinoa. You can also serve it alongside roasted vegetables or a simple cucumber-yogurt salad for a refreshing contrast.
Q: How do I store leftovers, and can I reheat them?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or coconut milk to loosen the sauce if it has thickened. Avoid microwaving the dumplings, as they may lose their texture.
Q: Can I freeze the dumplings or the sauce?
A: Yes, you can freeze the uncooked dumplings on a tray until firm, then transfer them to a freezer-safe container. They can be cooked directly from frozen, though you may need to add an extra minute or two to the cooking time. The turmeric coconut sauce can also be frozen in a separate container for up to 3 months. Thaw in the refrigerator overnight before reheating.
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