Chickpea Dumplings in Goan Curry Sauce

Alan Coxon's tropical vegetarian dish is inspired by the sun-kissed ingredients of Goan cooking
By Alan Coxon
Chickpea Dumplings in Goan Curry Sauce
  • Rating:
  • Effort: easy


  • 300 g chickpea or gram flour
  • 1/2 tsp bicarbonate of soda
  • 2 tsp ground cumin
  • 1 tsp fine sea salt and freshly ground black pepper
  • 180 ml water, approximately
  • 100 g apples
  • 100 g cooked chickpeas, or canned chick peas
  • 100 g sultanas
  • vegetable oil, for deep-frying

For the Goan curry sauce

  • 35 g shredded or desiccated coconut
  • 2 cloves garlic, roughly chopped
  • 3 small green chillies, seeds removed, chopped
  • 2 tsp cumin seeds
  • 1 tbsp ground coriander
  • 1/2 tsp turmeric
  • 1 tbsp tamarind pulp, or 1 tsp tamarind concentrate, available from most supermarkets
  • 1 tsp finely grated ginger
  • 2 small onions, sliced
  • 125 ml water
  • 2 tbsp vegetable oil
  • 125 ml vegetable stock
  • 90 ml coconut cream
  • fine sea salt and freshly ground black pepper


1. For the dumplings, sieve the chickpea flour, bicarbonate of soda, cumin, salt and pepper into a bowl. Whisk in enough water to make a thick batter - it should be about the consistency of single cream.

2. Stir in the apple, chickpeas and sultanas. Deep fry spoonfuls of the batter in hot oil for 4-5 minutes, until golden brown.

3. Remove the dumplings from the hot oil with a slotted spoon and drain on kitchen paper - keep warm.

4. For the sauce, place the coconut, garlic, chillies, cumin, coriander, turmeric, tamarind liquid (or concentrate), ginger, onion and water in a food processor - process until smooth.

5. Heat the oil in a saucepan and add this blended spice mixture to the pan. Fry for 2-3 minutes, until you catch a warm spicy aroma.

6. Pour in the stock and simmer for about 4-5 minutes, until lightly thickened. Add the coconut cream and bring the sauce back to a simmer for 1 minute. Season with salt and pepper, and pour the sauce over the warm dumplings. Serve straight away.

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