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Vegan Lentil Dumplings in Creamy Curry Sauce

Soft, hearty dumplings drenched in a luscious, creamy curry sauce, perfect for busy weeknights or impressing guests.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Dumpling Base
  • 1 cup red lentils or Puy lentils Fresh lentils for best texture.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced Toast for added flavor.
  • 1 inch ginger, grated
  • 2 tablespoons curry paste Can use various types of curry paste.
Curry Sauce
  • 1 can coconut milk Heat until warm before adding dumplings.

Method
 

Preparation
  1. Rinse the lentils and cook them in boiling water until tender, about 15-20 minutes. Drain and mash slightly.
  2. In a pan, sauté the chopped onion, garlic, and ginger until fragrant.
  3. Mix in the curry paste and sauté for another minute.
  4. Stir in the mashed lentils and season with salt. Form the mixture into dumplings.
Cooking
  1. In a separate pot, heat the coconut milk until warm.
  2. Gently place the dumplings in the coconut milk and let simmer for about 10 minutes.
  3. Serve hot, garnished with fresh coriander.

Notes

Got leftovers? They’ll keep well in the fridge for about 3–4 days. For prolonged storage, freeze in an airtight container for about a month. Reheat gently on the stove.