Massaman Curry with Corn & Chickpea Dumplings (One-Pot)
vegan / gluten-free / soy-free / high-protein
Sweet and mild, this easy, one-pot Massaman Curry features all the spices we love in autumn simmered into sweet curried perfection in a creamy coconut and peanut sauce and is positively packed with autumn produce (sweet potatoes, corn, spinach, and chickpeas). Total comfort food.
And that’s just the curry.
I mean, you could stop there and call it a day. Everyone will still think you’re a genius for making totally curry from scratch (No need to tell them how easy it is. I won’t tell if you don’t…) But why stop there when you could top that delicious curry with the easiest corn and chickpea flour dumplings? I’m telling you, those dumplings just take the comforting vibes over the top. You don’t even need the rice. Just an easy, one-pot curry with the most delicious curried corn and chickpea dumplings simmering on top.
Please don’t make me beg. If you’re a Thai curry fan, please take this as my gift to you. Nothing complicated. No crazy ingredients. No curry paste needed either. Just some pretty straightforward spices, herbs, and produce. The only thing you’ll need that maybe isn’t standard is the lemongrass. There really is no way to make a Thai-flavored curry without this, so it is pretty essential. But the good news is that quite a few grocery stores keep this in stock (usually stocked with the herbs in the produce section), so it shouldn’t be too hard to come by.
Of course, I think it goes without saying that this recipe is hardly authentic. What it is however, is extremely delicious — and pretty darn easy. It’s the perfect, cozy every-day kind of massaman curry topped with the most delicious corn and chickpea biscuits to soak up all that sweet spiced coconut sauce. It’s the kind of meal to make in a snow storm; for the family lingering after thanksgiving; or just for you to savor all week. Because Thai curry is always a life-improving idea.
Alright, now let’s make some curry!
One-Pot Massaman Curry & Chickpea Corn Dumplings
Assemble the aromatics (garlic, ginger, lemongrass, sweet onion, red bell pepper, and coconut oil). Chop them into large chunks (you just need them small enough to make them manageable for your blender). The only exception here is the ginger. Dice the ginger to ensure you don’t end up with “string-y” fibers after blending.
Add the aromatics to the blender, and puree until relatively smooth (it doesn’t need to be perfectly smooth). Be sure to ventilate as blending onions can be intense.
Assemble the dry spices and pre-heat a heavy bottom pot over medium-low heat. When the pot is warm, add the coconut oil and spices and toast the spices in the oil for 10 seconds. Then add the blended aromatics to the pot. Cover the pot, and sauté for about 20 minutes over medium heat. You will know this phase is finished when the mixture has thickened into a paste and turned from rather bright red to a rich orange-brown.
Add the remaining sauce ingredients (coconut milk, peanut butter, coconut sugar, salt, water) as well as the sweet potatoes and chickpeas. Cover and let simmer for 40 minutes or until sweet potatoes are very tender.
While the curry simmers, make the dumpling dough. Pulse the corn in a blender (or mash it with a fork) until the kernels are about half broken down. Then combine all the dumpling ingredients in a small bowl, and mix well. Do not worry about over-mixing, just be sure the baking powder and spices are evenly distributed throughout the dough.
Once the sweet potatoes are cooked through, mix the sweet corn and spinach into the curry, form the dumplings into 7-8 balls and place them on top of the curry. Cover the pot again and let the curry continue to simmer lightly (medium heat is best on my stove) for 20-23 minutes. The dumplings are finished when they are a little moist but firm to the touch. When they are done, remove the curry from the heat.
Garnish with plenty of chopped fresh cilantro to serve.
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Servings 4
- Amount Per Serving
- Calories 456
- % Daily Value *
- Total Fat 17g27%
- Cholesterol 0mg
- Potassium 698mg20%
- Total Carbohydrate 61g21%
- Dietary Fiber 13g52%
- Sugars 20g
- Protein 16g32%
- Vitamin A 114%
- Vitamin C 72%
- Calcium 7%
- Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Assemble the aromatics (garlic, ginger, lemongrass, sweet onion, red bell pepper, and coconut oil). Chop them into large chunks (you just need them small enough to make them manageable for your blender). The only exception here is the ginger. Dice the ginger to ensure you don’t end up with “string-y” fibers after blending.
Add the aromatics to the blender, and puree until relatively smooth (it doesn’t need to be perfectly smooth). Be sure to ventilate as blending onions can be intense.
Assemble the dry spices and pre-heat a heavy bottom pot over medium-low heat. When the pot is warm, add the coconut oil and spices and toast the spices in the oil for 10 seconds. Then add the blended aromatics to the pot. Cover the pot, and sauté for about 20 minutes over medium heat. You will know this phase is finished when the mixture has thickened into a paste and turned from rather bright red to a rich orange-brown.
Add the remaining sauce ingredients (coconut milk, peanut butter, coconut sugar, salt, water) as well as the sweet potatoes and chickpeas. Cover and let simmer for 40 minutes or until sweet potatoes are very tender.
While the curry simmers, make the dumpling dough. Pulse the corn in a blender (or mash it with a fork) until the kernels are about half broken down. Then combine all the dumpling ingredients in a small bowl, and mix well. Do not worry about over-mixing, just be sure the baking powder and spices are evenly distributed throughout the dough.
Once the sweet potatoes are cooked through, mix the sweet corn and spinach into the curry, form the dumplings into 7-8 balls and place them on top of the curry. Cover the pot again and let the curry continue to simmer lightly (medium heat is best on my stove) for 20-23 minutes. The dumplings are finished when they are a little moist but firm to the touch. When they are done, remove the curry from the heat.
Garnish with plenty of chopped fresh cilantro to serve.
