Chickpea dumplings in tomato curry with fresh basil

November 10, 2013 (Last Updated: January 11, 2019)
Chickpea dumplings in tomato curry with fresh basil

Chickpea dumplings in tomato curry with fresh basil

Serves: 2 – 3
Cooking Time: 45 mins


  • Tomato curry

  • Olive oil, to fry
  • 1 onion, peeled and diced
  • 2 garlic cloves, peeled and minced
  • 1 x 80g sachet Thai red curry paste
  • 2 x 400g tins chopped tomatoes
  • Juice of ½ lemon
  • Salt and freshly ground black pepper, to taste
  • Chickpea dumplings

  • 1 x 400g tin chickpeas, drained
  • 5ml (1 tsp) ground cumin
  • 15ml (1 tbsp) cake flour
  • 30ml (2 tbsp) chickpea flour
  • Fresh basil leaves, to garnish
  • Lemon wedges, to serve



For the curry sauce, heat a glug of olive oil in a medium pot over low heat and fry the onion and garlic until soft and translucent, 10 minutes. Add the red curry paste and fry over medium heat, 2 minutes. Add the tinned tomatoes and bring the sauce to a simmer, 15 minutes. Add the lemon juice and season to taste.


While the sauce simmers, add all of the dumpling ingredients to a blender and blitz to a smooth paste. Form the paste into 3cm balls. Heat a few glugs of olive oil in a pan over medium heat, and fry the balls until golden on the outside.


Add the balls to the curry sauce and simmer, 3 minutes. Serve the curry warm, garnished with basil and lemon wedges for squeezing.

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