Chickpea dumplings in Goan curry sauce
By: Alan Coxon
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Chickpea dumplings in Goan curry sauce
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Alan Coxon's tropical vegetarian dish is inspired by the sun-kissed ingredients of Goan cooking
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Ingredients
- 300g chickpea or gram flour
- 1/2 tsp Bicarbonate of soda
- 2 tsp ground Cumin
- 1 tsp fine sea salt and freshly ground black pepper
- 180 ml water, approximately
- 100g Apples
- 100g cooked Chickpeas, or canned chick peas
- 100g sultanas
- vegetable oil, for deep-frying
For the Goan curry sauce
- 35 g shredded or desiccated Coconut
- 2 cloves Garlic, roughly chopped
- 3 small green chillies, seeds removed, chopped
- 2 tsp Cumin seeds
- 1 tbsp ground Coriander
- 1/2 tsp Turmeric
- 1 tbsp tamarind pulp, or 1 tsp tamarind concentrate, available from most supermarkets
- 1 tsp finely grated Ginger
- 2 small Onions, sliced
- 125 ml water
- 2 tbsp vegetable oil
- 125ml vegetable stock
- 90ml coconut cream
- fine sea salt and freshly ground black pepper
Method
1. For the dumplings, sieve the chickpea flour, bicarbonate of soda, cumin, salt and pepper into a bowl. Whisk in enough water to make a thick batter - it should be about the consistency of single cream.2. Stir in the apple, chickpeas and sultanas. Deep fry spoonfuls of the batter in hot oil for 4-5 minutes, until golden brown.
3. Remove the dumplings from the hot oil with a slotted spoon and drain on kitchen paper - keep warm.
4. For the sauce, place the coconut, garlic, chillies, cumin, coriander, turmeric, tamarind liquid (or concentrate), ginger, onion and water in a food processor - process until smooth.
5. Heat the oil in a saucepan and add this blended spice mixture to the pan. Fry for 2-3 minutes, until you catch a warm spicy aroma.
6. Pour in the stock and simmer for about 4-5 minutes, until lightly thickened. Add the coconut cream and bring the sauce back to a simmer for 1 minute. Season with salt and pepper, and pour the sauce over the warm dumplings. Serve straight away.
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