Chickpea dumplings in Goan curry sauce

Ingredients

  • 300 g 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
  • 100 g apples
  • 100 g cooked chickpeas, or canned chick peas
  • 100 g 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
  • 125 ml vegetable stock
  • 90 ml coconut cream
  • fine sea salt and freshly ground black pepper

Description

Alan Coxon's Tropical Vegetarian Dish Is Inspired By The Sun-kissed Ingredients Of Goan Cooking

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