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Coconut Chickpea Dumpling Curry
Ingredients
  • 100g easy-cook brown rice, rinsed well
  • 2tsp vegetable oil
  • 1 pepper, roughly chopped
  • 1 onion, chopped
  • 2 tbsp korma curry paste
  • 400g tin chopped tomatoes
  • 400g tin chickpeas, drained
  • 2 garlic cloves, roughly chopped
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • 40g plain flour
  • ½ tsp baking powder
  • 200ml reduced-fat coconut milk
  • coconut yogurt, to serve (optional)
  • fresh coriander, to serve (optional)
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