Coconut Curry Delight with Dumplings

Description

Indulge in the exotic flavors of “Coconut Curry Delight with Dumplings,” a vegan-friendly dish that seamlessly combines the creamy richness of coconut milk with the vibrant, aromatic spices of Thailand. This recipe features a wholesome medley of vegetables and tender vegan dumplings, making it an ideal choice for a comforting and satisfying meal suitable for any gathering or a cozy night in.

Ingredients

• 1 Tablespoon Avocado Oil
• 1 Cup Onion, Finely Chopped
• 4 Scallions, Finely Chopped (white and green parts separated)
• ½ Cup Cremini Mushrooms, Finely Chopped
• 1 Tablespoon Garlic, Minced
• 1 Tablespoon Red Thai Curry Paste
• 1 Teaspoon Salt
• 3 Cups Vegetable Broth
• 1 Teaspoon Soy Sauce
• 1 Cup Coconut Milk
• 1 Teaspoon Sugar
• 1 Bag Frozen Vegan Dumplings (approximately 12-15 dumplings)
• Garnishings: Chili Oil, Crispy Garlic, Cilantro

Step-by-step Directions

1. Prepare the Base

In a large, heavy-bottomed pot, heat the avocado oil over medium-low heat. Add the onions, the white part of the scallions, and minced garlic along with a teaspoon of salt. Cook, stirring occasionally, until the onions are soft and begin to caramelize.

2. Cook the Vegetables

Add the finely chopped mushrooms to the pot, continuing to cook until they are soft and have released their moisture.

3. Incorporate Spices and Liquids

Stir in the red Thai curry paste, soy sauce, and sugar, mixing well until the ingredients are uniformly combined. Pour in the vegetable broth, bringing the mixture to a simmer before adding the coconut milk. Mix well to ensure all the ingredients are integrated smoothly.

4. Simmer with Dumplings

Add the frozen vegan dumplings to the simmering soup. Let them cook for about 7 minutes, or until they are thoroughly heated through and tender.

Servings & Preparation Time

This recipe serves approximately 4 people and has a total preparation and cooking time of about 30 minutes.

Tips for Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the soup on the stove over medium heat until hot. You may need to add a little additional broth or water if the soup has thickened in the fridge.
• Freezing is not recommended as the dumplings may become overly soft upon thawing and reheating.

Conclusion

The “Coconut Curry Delight with Dumplings” is more than just a meal; it’s an exploration of flavor and texture. With its creamy base, infused with umami-rich mushrooms and fragrant spices, and hearty, satisfying dumplings, this dish promises to transport you straight to the heart of Thai cuisine. Perfect for vegans and non-vegans alike, it’s a versatile recipe that caters to a variety of dietary preferences without compromising on taste.

Coconut Curry Delight with Dumplings

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• Author: Dulcia
• Total Time: 30 minutes
• Yield: 4 people 1x

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Description

Indulge in the exotic flavors of Coconut Curry Delight with Dumplings, a vegan-friendly dish that seamlessly combines the creamy richness of coconut milk with the vibrant, aromatic spices of Thailand. This recipe features a wholesome medley of vegetables and tender vegan dumplings, making it an ideal choice for a comforting and satisfying meal suitable for any gathering or a cozy night in.

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Ingredients

Scale 1x2x3x

• 1 Tablespoon Avocado Oil
• 1 Cup Onion, Finely Chopped
• 4 Scallions, Finely Chopped (white and green parts separated)
• ½ Cup Cremini Mushrooms, Finely Chopped
• 1 Tablespoon Garlic, Minced
• 1 Tablespoon Red Thai Curry Paste
• 1 Teaspoon Salt
• 3 Cups Vegetable Broth
• 1 Teaspoon Soy Sauce
• 1 Cup Coconut Milk
• 1 Teaspoon Sugar
• 1 Bag Frozen Vegan Dumplings (approximately 12–15 dumplings)
• Garnishings: Chili Oil, Crispy Garlic, Cilantro

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Instructions

1. Prepare the Base: In a large, heavy-bottomed pot, heat the avocado oil over medium-low heat. Add the onions, the white part of the scallions, and minced garlic along with a teaspoon of salt. Cook, stirring occasionally, until the onions are soft and begin to caramelize.
2. Cook the Vegetables: Add the finely chopped mushrooms to the pot, continuing to cook until they are soft and have released their moisture.
3. Incorporate Spices and Liquids: Stir in the red Thai curry paste, soy sauce, and sugar, mixing well until the ingredients are uniformly combined. Pour in the vegetable broth, bringing the mixture to a simmer before adding the coconut milk. Mix well to ensure all the ingredients are integrated smoothly.
4. Simmer with Dumplings: Add the frozen vegan dumplings to the simmering soup. Let them cook for about 7 minutes, or until they are thoroughly heated through and tender.