Vegan Baked Dumplings in Coconut Curry Sauce Recipe

Introduction

These vegan baked dumplings are a flavorful and comforting dish perfect for any occasion. Infused with red curry and coconut milk, the sauce pairs beautifully with tender vegetable dumplings and fresh greens. It’s an easy, satisfying meal that warms you from the inside out.

Ingredients

• 1 (13.5 oz) can coconut milk
• 1/4 cup hot water
• 2 tablespoons red curry paste
• 3 tablespoons Soyaki sauce
• 3 cloves garlic, minced
• 1/2 cup red pepper, diced
• 1/2 cup mushrooms, sliced
• 2 cups kale, chopped small
• 1 (16-oz) package vegetable dumplings
• 1 tablespoon fresh cilantro
• 1 tablespoon green onions
• 1 tablespoon crunchy chili onion oil

Instructions

1. Step 1: Preheat your oven to 400°F (204°C).
2. Step 2: Pour the can of coconut milk into the bottom of a baking dish. Add 1/4 cup hot water to the empty can, swirl it around to collect any remaining coconut milk, then pour this into the baking dish as well.
3. Step 3: Stir in the red curry paste, Soyaki sauce, and minced garlic using a whisk until the sauce is smooth and well combined.
4. Step 4: Add the diced red pepper, sliced mushrooms, and chopped kale into the sauce, stirring gently to combine.
5. Step 5: Arrange the frozen vegetable dumplings on top of the sauce and vegetables in the baking dish. Spoon some of the sauce over the dumplings to coat them lightly.
6. Step 6: Cover the dish tightly with foil and bake in the preheated oven for 20 minutes.
7. Step 7: Remove from oven and garnish with crunchy chili onion oil, fresh cilantro, and green onions. Serve hot on its own or over rice or rice noodles.

Tips & Variations

• Try swapping kale for spinach or bok choy for a different leafy green texture and flavor.
• Add a squeeze of lime juice before serving for a bright, tangy finish.
• If you prefer less spice, reduce the red curry paste to 1 tablespoon or use a mild curry paste.
• For extra protein, add some cooked tofu or edamame to the vegetable mix.

Storage

Store leftover baked dumplings and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through or microwave in short bursts to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, but fresh dumplings may cook faster. Check them early to avoid overcooking and adjust baking time accordingly.

What can I substitute for Soyaki sauce?

You can use a combination of soy sauce and teriyaki sauce or a gluten-free tamari sauce if needed. Adjust the quantity to taste.

Vegan Baked Dumplings in Coconut Curry Sauce Recipe

Print Recipe

★★★★★

4.6 from 135 reviews

These Vegan Baked Dumplings are a flavorful and comforting dish featuring vegetable dumplings baked in a rich coconut milk and red curry sauce with fresh veggies. Perfect served alone or over rice or noodles, this recipe combines creamy coconut, spicy curry, and crunchy garnishes for a wholesome plant-based meal.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Asian Fusion
• Diet: Vegan

Ingredients

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Sauce and Vegetables

• 1 (13.5 oz) can coconut milk
• 1/4 cup hot water
• 2 tablespoons red curry paste
• 3 tablespoons Soyaki sauce
• 3 cloves garlic, minced
• 1/2 cup red pepper, diced
• 1/2 cup mushrooms, sliced
• 2 cups kale, chopped small

Dumplings and Garnish

• 1 (16 oz) package vegetable dumplings, frozen
• 1 tablespoon cilantro, chopped
• 1 tablespoon green onions, chopped
• 1 tablespoon crunchy chili onion oil

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the dumplings and sauce.
2. Prepare Sauce Base: Pour the entire can of coconut milk into the bottom of a baking dish. Then add 1/4 cup of hot water to the empty can, swirl to loosen remaining coconut milk, and pour this water into the dish as well.
3. Mix Flavorings: Add 2 tablespoons of red curry paste, 3 tablespoons of Soyaki sauce, and 3 cloves of minced garlic to the coconut milk mixture. Use a whisk to stir everything together until smooth and fully combined.
4. Add Vegetables: Stir in 1/2 cup diced red pepper, 1/2 cup sliced mushrooms, and 2 cups chopped kale into the sauce mixture to add both texture and nutrition.
5. Arrange Dumplings: Place the frozen vegetable dumplings evenly on top of the sauce and vegetable mixture in the baking dish. Spoon some sauce over the dumplings to help keep them moist during baking.
6. Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven at 400°F (204°C) for 20 minutes, allowing the dumplings to cook through and absorb the flavors.
7. Garnish and Serve: After baking, remove the foil and garnish with crunchy chili onion oil, freshly chopped cilantro, and green onions. Serve hot either alone in a bowl or over rice or rice noodles for a fulfilling meal.

Notes

• Use frozen vegetable dumplings for best texture after baking.
• Adjust the red curry paste amount to control spiciness.
• Serving the dumplings over steamed rice or noodles makes it a complete meal.
• For extra crispiness on dumplings, remove foil in the last 5 minutes and bake uncovered.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Keywords: vegan dumplings, baked dumplings, red curry dumplings, coconut milk curry, plant-based dinner, vegetable dumplings recipe