Curry Zucchini Dumplings and Curried Tomato Cream Sauce
All those wonderful spices did not disappoint; their warm aroma filled our home and whetted our appetites. ©Joyce Hays, Target Health Inc.
2.5 pounds zucchini, washed, keep skin on
2 pinches kosher, sea salt or Himalayan
1 pinch black pepper
1 red onion, peeled and coarsely chopped
2 Tablespoons raw cashews
10 large cloves garlic, peeled
1.5 Tablespoons curry powder (more for spicier)
4 lengthwise slices from a fresh ginger root
1 red chili, stem & seeds removed (more for spicier)
1/3 cup chickpea flour
4 Tablespoons rice flour
2/3 cup finely chopped fresh cilantro leaves and tender stems
Canola oil for deep-frying
2 Tablespoons ghee or canola oil (ghee from Amazon)
1 teaspoon cumin seeds
1.5 Tablespoons curry powder
10 fresh garlic cloves, sliced
1 red onion, peeled and coarsely chopped
1 red chili, stem & seeds removed (more chilies for spicier)
1 cup raw cashews
1 cup golden raisins
1 Tablespoon raw ginger root, minced
1 (14.5-ounce) can diced tomatoes (Cento)
1 pinch kosher or sea salt or Himalayan
1/4 teaspoon ground turmeric
1/2 cup half-and-half
1/2 cup chicken broth, to start; then use the whole can
1 teaspoon garam masala
2/3 cup + finely chopped fresh cilantro leaves and tender stems, (plus extra for garnish)
These are not your usual suspects. This group of ingredients, combines in an extraordinary way, yielding flavors so-o delicious, you will find that you can’t stop. Jules gives my recipe a 5+. ©Joyce Hays, Target Health Inc.
Directions for making dumplings
1. Prepare the dumplings: Shred zucchini using a box grater. Collect shreds in a large bowl and sprinkle with salt, not listed with the ingredients. Let stand for about 30 minutes.
2. Meanwhile, place onion, cashews, garlic, one egg at a time, ginger, curry and chilies in a food processor. Pulse until mixture forms a spicy-smelling, slightly chunky paste. Use a small spatula and get every bit of this mixture, scraped out and into a mixing bowl.
3. Back to the zucchini. Rinse all the salt off the zucchini. Wrap zucchini in a clean kitchen towel and squeeze out all the liquid, over the sink. You may not think this is necessary but it’s worth doing, in order to get as much liquid out of the zucchini, so later the dumplings hold together better.
Here, the salted (grated) zucchini has been draining for 30 minutes, after which salt rinsed off, and squeezed with clean kitchen towel. ©Joyce Hays, Target Health Inc.
4. Place the squeezed squash into the mixing bowl and stir it into the onion paste mixture until well combined. Add chickpea flour, rice flour and cilantro and stir to combine into a slightly wet batter.
Here, all the dumpling ingredients are in this bowl, except for the flour. ©Joyce Hays, Target Health Inc.
Finally, both flour types, are added. ©Joyce Hays, Target Health Inc.
Half the dumplings made, and about to go into the oven. The other half will be fried. ©Joyce Hays, Target Health Inc.
5. Now, you can either bake the dumplings in a 375 degree oven for about 25 minutes, or until they’re golden brown. Or you can fry the dumplings in canola oil over medium-high flame. For baking, line a baking sheet with parchment. For frying, have a large skillet ready with canola oil in it, heating slowly, while you make the dumplings. Use tongs for frying. I have baked as well as fried. Both turn out well, so it’s up to you.
6. Working quickly, place a heaping Tablespoon of batter in the palm of your hand and squeeze it slightly, to form into a ball; transfer dumpling to baking sheet. Repeat with remaining batter to make about 25 dumplings. The longer you let the batter stand without using it, the more liquid-y it will get, making it difficult to handle. Adding more flour will take away from the flavor and texture of the dumplings.
7. If you’re going to fry the dumplings, wait until you have formed about 8 dumplings and then put them all into the skillet to cook, while you make the remaining dumplings. Carefully, turn the dumplings with tongs to be sure that the whole surface of each dumpling is cooked to a golden-brown color. Each batch should take about 5 minutes to cook. Set aside.
Just turned dumplings over. ©Joyce Hays, Target Health Inc.
8. Cover a plate with paper toweling, to put the fried dumplings, so they can drain away some of the oil. Set aside
9. If you bake the dumplings, remove from oven when done. Set aside.
Fried dumplings are done and cooling on a paper towel. ©Joyce Hays, Target Health Inc.
This batch of dumplings, just came out of the oven. ©Joyce Hays, Target Health Inc.
Chopping herbs for the sauce. ©Joyce Hays, Target Health Inc.
Chopping red onion and garlic, for the sauce. ©Joyce Hays, Target Health Inc.
Directions for the sauce
1. Heat ghee or oil in a large saucepan over medium-high heat. Add cumin seeds and cook until they sizzle and darken, 5 to 10 seconds. Immediately add onions, garlic, chili, cashews and raisins. Stir-fry until onion is soft and golden, chili is pungent, cashews have turned honey brown, and raisins are swollen and darkened, about 5 minutes.
Sauteing ingredients for the sauce. ©Joyce Hays, Target Health Inc.
2. Add tomatoes, salt and turmeric to the saucepan, stirring once or twice to combine. Add all seasonings and spices and herbs, now. Stir again to combine.
3. Transfer all the tomato sauce ingredients to a food processor and pur?e, scraping downward, with a small spatula, the inside of the glass bowl, as needed, to make a smooth and spicy-sweet red sauce.
4. Pour sauce back into saucepan, using the spatula to scrape all the sauce into the pan. Pour 1/2 cup chicken stock or broth, into blender and swish it around; add this liquid to pan. Stir in the half-and-half and garam masala. Stir all together to combine well.
Here is the thick sauce. I will add a little more chicken broth, very slowly, stirring the whole time, until I get the exact consistency I want. ©Joyce Hays, Target Health Inc.
5. At this point, I usually find that the sauce is too thick, so I slowly add a little more chicken broth to the sauce, while stirring the whole time. In the end, I always add all the remaining chicken broth. Do this slowly, so that you’re sure the sauce will not be too thin. If it becomes too thin, it’s hard to add a thickening agent and be sure you won’t dilute the flavor, so don’t let the sauce get too thin, by adding the broth too quickly.
6. When you’re ready to serve, gently add all the dumplings to the sauce, making sure they do not break apart.
Sauce is just right and I’ve added the dumplings to the sauce, as they get reheated. ©Joyce Hays, Target Health Inc.
7. Heat over medium flame, until sauce starts to bubble, then lower heat, cover the pan, and simmer until dumplings are warmed through and have absorbed some of the sauce, about 5 minutes; do not stir. Sprinkle with cilantro before serving.
Just brought the pot from stove to table and added some cilantro. Ready to serve. ©Joyce Hays, Target Health Inc.
As Jules wolfed down the curry dumplings, I managed to get a photo`of one, cut in half. Dee..lish ! He gave my new recipe a 5+. ©Joyce Hays, Target Health Inc.
Serve warm with mango chutney on the table, some sour cream and chopped cilantro.
This was a scrumptious meal filled with such a myriad of flavors. We started with our chilled Pouilley-Fume and a simple tomato/avocado salad (fresh lemon & oil dressing); then the new recipe, the awesome curried zucchini dumplings with equally spectacular sauce. I love spoiling my dear, husband, so also made a favorite of his, fried chicken thighs. To complete the entr?e, I also served broccoli sauteed in extra virgin olive oil, a dab of butter and plenty of sliced garlic. Fresh fruit for dessert. We’re in a mango groove these days. Such a refreshing way to end a meal. ©Joyce Hays, Target Health Inc.
This well chilled Pouilly Fume was perfect with the whole meal. Pouilly Fume is a bit drier than Pouilly-Fuisse. I happen to like Pouilly-Fuisse better, for what it’s worth. If I had to compare (remember, I’m no wine expert), I would say that if you like Chardonnay, then you might prefer Pouilly-Fume. Whereas, IMO, those who like Sauvignon Blanc, which I do, would probably like Pouilly-Fuisse. ©Joyce Hays, Target Health Inc.
We saw a wonderful revival this weekend, on Broadway (The Samuel J. Friedman Theater). August Wilson is the playwright and the play with raving reviews is: Jitney. All of the acting is beautifully done, with excellent direction. IMO, the writing is splendid, especially Act 2 and the last scene of Act 1. The end of any play is particularly difficult. The sensitivity and skill of August Wilson’style is clear as he navigates to the final words of this gem Here’s a play not to miss. There’s another week or so to go. Try to catch it. The end is stunning!
From Our Table to Yours !