Description

These Vegan Lentil Dumplings in Curry Sauce are a hearty and flavorful dish, combining tender lentil dumplings cooked to perfection and served in a rich, creamy coconut curry sauce. This recipe is quick to prepare, perfect for a satisfying vegan meal that packs plenty of protein and warmth.

Ingredients

Lentil Dumplings

1 cup red lentils
2 cups water
1 pinch salt
1 tablespoon olive oil
1 finely chopped onion
2 minced garlic cloves
1 cup breadcrumbs
Salt to taste
Pepper to taste
1 pot of water for cooking knödel

Curry Sauce

1 tablespoon olive oil (additional if needed)
2 tablespoons curry powder
1 can (about 13.5 oz) coconut milk
1 cup vegetable broth
Fresh cilantro for garnish (optional)

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Instructions

Prepare Lentils: Rinse 1 cup of red lentils under cold water until clear. In a saucepan, combine lentils with 2 cups of water and a pinch of salt, bring to a boil. Reduce heat and simmer for 15 minutes until tender. Drain excess water and set aside.
Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
Form Dumplings: In a large bowl, mix cooked lentils, sautéed onion and garlic, breadcrumbs, salt, and pepper to taste. Shape mixture into small balls approximately the size of a golf ball.
Cook Dumplings: Bring a pot of water to a gentle boil. Carefully drop the dumplings (knödel) into the boiling water and cook for 10-12 minutes, or until they float to the surface. Remove with slotted spoon and set aside.
Make Curry Sauce: In the same skillet, add another tablespoon of olive oil if needed. Add curry powder and sauté for 30 seconds. Pour in coconut milk and vegetable broth, stir well and simmer for 5-7 minutes, allowing sauce to thicken slightly.
Combine and Serve: Gently place the cooked dumplings in the curry sauce and let them soak the flavors for a few minutes. Serve hot, garnished with fresh cilantro if desired.

Notes

You can substitute red lentils with yellow lentils if preferred, but cooking times may vary.
Breadcrumbs help bind the dumplings; gluten-free breadcrumbs can be used for a gluten-free version.
Adjust curry powder to taste for milder or spicier sauce.
Leftover dumplings can be stored in the fridge up to 2 days, best reheated gently in sauce.
Garnishing with fresh herbs like cilantro adds brightness but is optional.