Thai-Style Curry Dumpling Bake | Slimming & Weight Watchers Friendly

Ingredients

• 1 medium red pepper, (roughly chopped )
• 6 red chillis, (roughly chopped )
• 2 cm thumb ginger, (peeled and sliced)
• 6 garlic cloves, (peeled and sliced)
• 2 lemongrass stalks, (trimmed and sliced)
• 2 shallots, (peeled and roughly chopped )
• 2 lime leaves
• 1 tbsp coriander stalks, (chopped)
• 1 lime ((zest and juice))
• 1 1/2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp vegan fish sauce
• 400 ml can light coconut milk
• 1 tbsp soy sauce
• 270 g frozen vegetable dumplings ((approx. 20))
• 6 spring onions
• 1 tbsp sesame seeds

Instructions

1. 1

   Preheat the oven to 200ºC.

2. 2

   Make the Thai curry paste by placing the red pepper and chillis into a food processor. Add in the ginger, 4 garlic cloves, lemongrass, shallots, lime leaves, coriander stalks, and the zest of a lime. Blitz for 20 seconds.

3. 3

   Place the coriander and cumin seeds into a dry frying pan and toast for a minute or two. Using a fine chopper or spice grinder, grind the warm spices down into a rough powder, then add to the paste along with the fish sauce. Blitz again for another 20 seconds. Set aside.

4. 4

   Add: In the shallow roasting tray, add the curry paste, coconut milk, juice of a lime, two crushed garlic cloves, and soy sauce. Whisk to combine.

5. 5

   Add the dumplings into the roasting dish and use a spoon to cover them with the sauce. Cover the tray with foil, then place in the preheated oven for 20 minutes. After 20 minutes, remove the foil, then cook for a further 10 minutes.

6. 6

   Finish: The bake is cooked when the dumplings are steamed and soft, with a little crisp on top. Finish with a sprinkling of spring onions and sesame seeds. Divide into four portions and serve over basmati rice.