Vegetarian Curry with Dumplings

These dumplings are made with chickpea flour and butternut and are covered in a lovely curry sauce. This meal is perfect for a family which has a vegetarian to feed. Just serve it with some steak for those who can't have a meal without meat! Serves 6.

For the dumplings:

460g butternut peeled and cooked
3T chopped coriander or parsley for a less intense flavour
1clove of garlic finely chopped
1T freshly grated ginger
150ml chickpea flour

Drain the cooked butternut in a colander and press out all the water (I use a potato ricer) before mashing. Mix with the other ingredients. Rub some oil on your hands and shape the mixture into small balls.

For the curry:
1t ground coriander
1t ground cumin
2ml turmeric
1 red chilli seeded and finely chopped
1/2 cup dried coconut
2 large red onions
4T peanut oil
3-4 tomatoes chopped
2 cups of water
1T sugar
200ml coconut milk

Grind the coriander, cumin, turmeric, chilli and coconut in a pestle and mortar or in a small processor attachment to form a paste. Fry the onions in 1T of oil until translucent, then add the paste and stir. Add to the tomatoes, water, sugar and coconut milk. Season and simmer for 10 minutes.

Fry the dumplings in the rest of the oil until golden brown. Drop them onto the simmering curry and cook for 10 minutes. Serve hot and garnish with coriander leaves and roasted butternut seeds.

Hint: Add a can of chickpeas to the curry sauce for extra flavour. You can add any vegetables to the sauce that you like, just make sure the flavours compliment one another.
If you prefer, place the dumplings on top of the curry and cook in the oven at 180C for 20 minutes.