Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 400ml can of coconut milk
- 4 cups vegetable broth
- 2 cups mixed vegetables (such as carrots, bell peppers, and snow peas)
- 1 tablespoon soy sauce
- Salt and pepper to taste
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk (or a non-dairy alternative)
- 2 tablespoons fresh cilantro, chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking for another minute until fragrant. This step always reminds me of my mum’s kitchen, where the smell of sautéing onions was a constant companion.
- Add the curry powder, cumin, and turmeric, stirring constantly for 1 minute to release their aromas.
- Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
- Add the mixed vegetables and soy sauce, seasoning with salt and pepper to taste. Let the soup simmer for about 10 minutes, until the vegetables are tender.
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Add the milk and mix until a soft dough forms.
- Form small dumplings with the dough, dropping them gently into the simmering soup. Cover and cook for 10-15 minutes, or until the dumplings are cooked through and fluffy.
- Finish with a sprinkle of fresh cilantro before serving. This touch of green always brings me back to the lush countryside of Devon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
