Description
Warm vegan baked dumplings served with a rich coconut red curry sauce and vibrant sautéed vegetables, perfect for a cozy weeknight meal.
Ingredients
Scale
- 1 (13.5 oz) can coconut milk
- 1/4 cup hot water
- 2 tablespoons red curry paste
- 3 tablespoons Soyaki sauce
- 3 cloves minced garlic
- 1/2 cup red pepper, diced
- 1/2 cup mushrooms, sliced
- 2 cups kale, chopped small
- 1 (16-oz) package vegetable dumplings
- 1 tablespoon cilantro (optional)
- 1 tablespoon green onions (optional)
- 1 tablespoon crunchy chili onion oil (optional)
Instructions
- Prep all ingredients: open the coconut milk, mince garlic, chop red pepper and kale, and slice mushrooms.
- Make the red curry coconut sauce by combining coconut milk and hot water over medium heat, then whisk in red curry paste, Soyaki sauce, and minced garlic. Simmer for 3-5 minutes.
- Sauté the vegetables in hot oil, starting with red pepper and mushrooms for 3-5 minutes, then add kale and sauté for another 2-3 minutes.
- Prepare dumplings according to package instructions, preheating the oven to 400°F (200°C) and baking for 12-18 minutes until golden.
- Plate the dish by spooning curry sauce onto plates, arranging baked dumplings on top, and adding sautéed vegetables.
- Garnish with cilantro, green onions, and chili oil if desired, and serve hot.
Notes
For softer dumpling skins, steam briefly after baking. Adjust sauce thickness by simmering longer or adding water to achieve desired consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan, dumplings, coconut curry, weeknight dinner, easy recipe