Vegan Spinach Dumplings with Coconut Pumpkin Curry

Asia meets Germany! Traditional spinach dumplings meet spicy coconut-pumpkin curry.

Today features fiery fusion cuisine from the Far East and from Germany! Dumplings are as much a part of German cuisine as spicy, creamy curries are part of the Asian food pyramid. So why not combine these two favorites? When I was in Thailand two years ago, I almost exclusively ate curries in all variations. The red Thai curry was definitely my favorite. For this reason, I also prefer to cook with red curry paste at home. But be sure to buy it from the Asian store. The soft paste, which is often declared as curry paste in the supermarket, does not even come close to the taste of the original. And also the consistency has absolutely nothing in common with the very firm paste from the Asian market. And the best thing is that one package, stored in the refrigerator, will easily last you for a year!

In this dish, it gives the curry a wonderful spiciness and a variety of spices and flavors. The coconut milk provides the incomparable creaminess and offers a perfect balance to the spiciness through its fat. And what better way to use this flavor bomb of a sauce than to be soaked up by a fluffy, airy dumpling? Forget basmati rice - today is dumpling day!

For 3 servings you need:

For the coconut-pumpkin curry:

• 1 small Hokkaido pumpkin (approx. 900g)

• 400ml coconut milk

• 1/2 onion

• 1 clove of garlic

• 1 piece of ginger, the size of a thumb

• 1 tablespoon red curry paste

• 2 tablespoons soy sauce

• turmeric, chili flakes

• 1/2 tbsp. coconut oil

For the spinach dumplings:

• 300g spinach leaves (frozen)

• 3 white buns from the day before

• 1 clove of garlic

• 1/2 onion

• 250 ml unsweetened soy milk or any other vegetable milk

• salt, pepper, nutmeg

• 3 tbsp. soy flour or flaxseed flour

• 6 tbsp whole wheat breadcrumbs

Also:

• some oil for frying

Preparation:

1. Wash the pumpkin well and dry it (Hokkaido can be used with the peel). Then cut it in half, remove the core and cut the flesh into small cubes.

2. Peel the onion and both cloves of garlic and finely dice them - set aside a small portion of the onion and one clove of garlic for the dumplings.

3. Peel the ginger and chop it finely.

4. For the spinach dumplings, thaw the spinach leaves and squeeze them well.

5. Heat the soy milk.

6. Cut the buns into cubes, pour the soy milk over them and mix everything well.

7. Heat some oil in a frying pan and sauté the onions and garlic until translucent.

8. Add the spinach, season with salt, pepper and nutmeg and let it steam for about 5 min with the lid closed. If there is still too much liquid, turn up the heat and leave the spinach on the stove again without the lid until the liquid has evaporated. Then allow to cool slightly.

9. Add the spinach, soy flour and breadcrumbs to the soaked pieces of bun and knead everything well. Season again with salt, pepper and nutmeg. If the mixture is too soft, you can knead in some more flour. Let the mixture rest for about 15 minutes.

10. For the pumpkin curry, sauté the remaining onions, garlic and ginger in coconut oil until translucent.

11. Add the curry paste and fry briefly.

12. Add the pumpkin cubes and fry them for about 5 minutes, stirring occasionally.

13. Then deglaze everything with soy sauce.

14. Season strongly with turmeric and chili flakes.

15. Add the coconut milk, taste the sauce again and let the curry simmer on low heat with the lid closed until the pumpkin is soft.

16. Meanwhile, heat a large pot of salted water.

17. Form 6 dumplings from the bread mixture and let them cook in the simmering water for about 15 minutes with the lid closed.

18. Put the finished curry in a plate and place the spinach dumpling on top. Sprinkle the curry with coconut flakes if desired.

Enjoy!