Source: Eating Well | Serves: 4 | Time: 45 min
1 cup plus 2 tbsp chickpea flour
4 cups finely chopped #spinach, divided
⅓ cup canola oil plus 2 tbsp, divided
¼ cup finely chopped red onion
¼ cup plain vegan yogurt
¼ cup finely chopped jalapeño pepper
½ tsp salt plus 1/8 tsp, divided
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
1 tbsp curry powder
1 tbsp minced fresh ginger
1 15 oz can no-salt-added petite diced #tomatoes, undrained
1 15 oz can no-salt-added tomato sauce
Mix flour, 1/2 cup greens, 1/3 cup oil, onion, yogurt, jalapeño and 1/2 teaspoon salt in a large bowl. Using 1 tablespoon to make each, shape into 16 dumplings.
Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add coriander, cumin and mustard seeds; cover and cook until they start to pop, about 30 seconds.
Stir in curry powder and ginger, then add tomatoes and their juice and tomato sauce; stir to combine. Stir in the remaining 3 1/2 cups greens and 1/8 teaspoon salt. Bring to a simmer.
Nestle the dumplings into the sauce, cover and cook, turning the dumplings over and basting with the sauce occasionally, until tender, about 20 minutes.