Description

A comforting, flavorsome bowl of Curry Dumpling Soup that brings together aromatic curry broth, tender vegetables, and pillowy homemade dumplings. Perfect for chilly evenings, this recipe combines the warmth of classic curry spices with the heartiness of homemade dumplings, making it a complete meal in one bowl.

Ingredients

For the Dumplings

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons unsalted butter (cold, diced)
1/3 cup milk

For the Curry Soup

1 tablespoon vegetable oil
1 medium onion (chopped)
2 garlic cloves (minced)
1 tablespoon fresh ginger (grated)
2 carrots (sliced)
2 celery stalks (sliced)
1 red bell pepper (diced)
1 tablespoon curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
5 cups vegetable broth
1 can (14 oz) coconut milk
1 cup frozen peas
Salt and pepper to taste
Fresh cilantro for garnish (optional)

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Instructions

Prepare the Dumpling Dough: In a mixing bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Stir in the milk to form a sticky dough. Set aside while making the soup.
Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and the onion is translucent.
Add Vegetables and Spices: Stir in the carrots, celery, and red bell pepper. Cook for another 5 minutes until the vegetables begin to soften. Sprinkle in the curry powder, turmeric, and cumin. Cook for 1 minute more to toast the spices.
Simmer the Soup: Pour in the vegetable broth and coconut milk, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes or until the vegetables are tender.
Add Dumplings: Using a spoon, drop dollops of dumpling dough (about 1 tablespoon each) onto the surface of the simmering soup. Cover and simmer gently for 12-15 minutes, or until the dumplings are cooked through and fluffy.
Finish and Serve: Stir in the peas and adjust seasoning with salt and pepper. Allow the peas to heat through for 2 minutes. Ladle the soup and dumplings into bowls, and garnish with fresh cilantro if desired.

Notes

For a vegan version, substitute vegan butter or olive oil in the dumplings and ensure your curry powder is plant-based.
Add firm tofu or chickpeas for extra protein.
Customize the veggies based on what’s available or in season.
Leftovers can be stored in the fridge for up to 3 days; dumplings will soften slightly but remain tasty.