Vegan Baked Dumplings in Coconut Curry Sauce Recipe
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.
- 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
Scale
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
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the dumplings and sauce.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
