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Vegan Baked Dumplings – Creamy Red Coconut Curry

Tender vegetable dumplings baked in a rich, spicy red coconut curry sauce, garnished with fresh herbs and crunchy chili oil.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 3 Servings
Course: Dinner
Cuisine: Asian-Fusion
Ingredients Method

Ingredients
  

For the Curry Sauce and Dumplings:
  • 1 13.5 oz can coconut milk
  • 1/4 cup hot water
  • 2 tablespoons red curry paste
  • 3 tablespoons Soyaki sauce
  • 3 cloves garlic minced
  • 1/2 cup red bell pepper diced
  • 1/2 cup mushrooms sliced
  • 2 cups kale chopped small
  • 1 16-oz package vegetable dumplings (frozen or fresh)
  • 1 tablespoon cilantro chopped
  • 1 tablespoon green onions sliced
  • 1 tablespoon crunchy chili onion oil

Method
 

  1. Preheat oven to 375°F and grease a skillet.
  2. Mix coconut milk, water, red curry paste, Soyaki sauce, and garlic; simmer.
  3. Add vegetables and cook until slightly softened.
  4. Place dumplings in skillet, drizzle chili oil, coat with sauce.
  5. Bake 20–25 minutes until tender and lightly golden.
  6. Garnish with cilantro and green onions; serve warm.