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Massaman Curry with Corn & Chickpea Dumplings (One-Pot)
VERDANT FEAST29Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 cloves garlic (peeled)
- 1/3 inch fresh ginger (peeled and diced)
- 23 grams lemongrass (hard ends removed before weighing)
- 350 grams sweet onion (peeled and cut into large chunks)
- 1 red bell pepper (seeds and stem removed)
- 1 tsp. refined coconut oil
- 1 can light coconut milk
- 1 cup water
- 2 Tbsp. peanut butter
- 2 Tbsp. coconut sugar
- 1/2 tsp. salt (or to taste)
- 1 large sweet potato (washed and cut into bite-sized chunks)
- 1 can chickpeas (or 1 1/3 cup cooked, drained and rinsed)
- 1/3 cup frozen sweet corn (or fresh)
- 4 fresh spinach (handfulls, chopped)
- 1 cup chickpea flour
- 16 oz. corn (drained and mashed/blended)
- 2 tsp. honey (could sub maple or agave)
- 2 tsp. baking powder
- 1/4 tsp. coriander
- 1/4 tsp. cardamom
- 1/4 tsp. salt
- 1/2 tsp. cardamom
- 1/2 tsp. cumin
- 3/4 tsp. nutmeg
- 1/4 tsp. turmeric
- coriander seed
- 1/2 tsp. canela
- 1/2 tsp. cloves
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