Beetroot and cashew dumplings with tomato coconut curry

Name: Beetroot and cashew dumplings with tomato coconut curry recipe
Yield: 6
Ingredients: 180g raw cashews, soaked in hot water for 30 minutes, drained; 225g ricotta; 225g firm tofu, chopped; 225g roasted peanuts, plus extra, crushed to serve; 250g cooked beetroot, coarsely grated; 1 bunch coriander; 20.00 ml ground cumin; 20.00 ml ground coriander; 2.00 tsp ground turmeric; 80g ginger, finely grated; 4 garlic cloves, finely grated; 2 eggs; 50g breadcrumbs; Greek-style yoghurt or coconut yoghurt, to serve; Fried curry leaves, to serve; Carrot achaar, to serve (find the recipe at delicious.com.au); 4 red shallots, chopped; 3 garlic cloves, chopped; 40.00g ginger; 3 dried whole chillies, soaked in hot water for 10 minutes then drained, chopped; 20.00 ml peanut oil; 2 tsp ground turmeric; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp curry powder; 1 tsp chilli paste; 4 ripe tomatoes, halved and sliced; 1l coconut cream; 400g can crushed tomatoes; 3 tsp rapeseed oil

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P54 BEETROOT & CASHEW DUMPLINGS WITH TOMATO COCONUT CURRY

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by Jez Wick and Lauren Evers

CHEFS

Sep 22, 2022

“Great produce and flavours but simple cooking – that’s what makes for a successful dinner.”

180g raw cashews, soaked in hot water for 30 minutes, drained
225g ricotta
225g firm tofu, chopped
225g roasted peanuts, plus extra, crushed to serve
250g cooked beetroot, coarsely grated
1 bunch coriander
1 tbs ground cumin
1 tbs ground coriander
1 tsp ground turmeric
80g ginger, finely grated
4 garlic cloves, finely grated
2 eggs
1 cup (50g) panko breadcrumbs
Greek-style yoghurt or coconut yoghurt, to serve
Fried curry leaves, to serve
Carrot achaar, to serve (find the recipe at delicious.com.au)

Tomato coconut curry

4 red shallots, chopped
3 garlic cloves, chopped
4cm piece (20g) ginger, peeled, chopped
3 dried whole chillies, soaked in hot water for 10 minutes then drained, chopped
1 tbs peanut oil
2 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
2 tsp curry powder
1 tsp chilli paste
4 ripe tomatoes, halved and sliced
4 cups (1L) coconut cream
400g can crushed tomatoes

Ginger and turmeric pilaf

3 tsp rapeseed oil
1 onion, finely chopped
2 carrots, finely chopped
4cm piece (20g) ginger, finely grated
1 tsp ground cumin
1 tsp ground turmeric
1 tsp curry powder
200g basmati rice
350ml vegetable stock
A good handful of coriander, finely chopped
Juice of 1 lemon, or to taste

Method

1.

To make the beetroot dumplings, place soaked cashews, ricotta, tofu, peanuts, beetroot and half the coriander in a food processor and whiz until finely chopped and well combined. Transfer to a bowl and add spices, ginger, garlic, eggs and breadcrumbs. Season and stir to combine. Roll mixture into 12 even balls. (The colour of these dumplings may differ depending on your beetroot.) Set aside.
2.

For the tomato coconut curry, pound the shallot, garlic, ginger and chilli to a fine paste in a mortar and pestle. Heat peanut oil in a wok or saucepan over low heat.
3.

Add shallot paste and spices. Cook over medium-low heat for 10-12 minutes until slightly caramelised. Add chilli paste and cook for a further 5-7 minutes until fragrant. Add sliced tomato and 2 tbs water. Cook for 10 minutes or until sauce thickens. Add coconut cream and crushed tomatoes and cook for 25-30 minutes or until fragrant and reduced slightly.
4.

Meanwhile, for the ginger and turmeric pilaf, preheat oven to 200°C. Heat oil in a shallow casserole dish over medium-high heat. Add onion, carrot and ginger and cook, stirring, for 6 minutes or until onion is just tender. Add spices and fry for a further 2-3 minutes. Stir in rice and stock. Bring to a steady simmer, then cover with a lid, transfer to the oven and bake for 35 minutes, fluffing up with a fork halfway through cooking time. Stir through coriander and a squeeze of lemon juice. Set aside and keep warm.
5.

Arrange beetroot dumplings in lined steamer baskets. Place over a saucepan of simmering water. Cook for 5-10 minutes until cooked and warmed through.
6.

Spoon curry into serving bowls. Top with dumplings, drizzle with yoghurt and carrot achaar and scatter with fried curry leaves. Scatter remaining coriander over the ginger and turmeric pilaf and serve alongside the curry.