Veggie Dumpling Coconut Curry

Veggie Dumpling Coconut Curry

Veggie Dumpling Coconut Curry

You can use a variety of different Vegetables in this recipe but don’t forget the Dumplings! They really make the dish!



8-12 Vegetable Dumplings ( I used Trader Joe’s Brand in the freeezer section)

1 Baby Bok Choy

2 cups of Baby Spinach

1 Small Zucchini

1 Small Yellow Squash

1 cup of rehydrated Black Mushrooms ( I used these Black Mushrooms ) You can use any type of Mushroom

1/3 of a Small Onion

a Knob of Fresh Ginger

1 can of Baby Corn

2 tsp of Red Thai Curry Spice Blend (you can alos use Red Curry Paste)

2 tsp of Sanj Tamari

2 tsp of Marukan Rice Vinegar

1 -2 tsp of Date Nectar ( I used D’Vash)

1 can of Coconut Milk

1 tsp of Toasted Sesame Oil

Black Sesame Seeds for topping

Serves 2-4


1. in a bit of oil, pan fry and then steam the Dumplings (follow the directions on package) and set aside

2. In the same pan, sauté the Onions and Ginger until onions are translucent.

3. Add in the Squash & Zucchini, Spices, Rice Vinegar and Tamari and let cook on med - low heat for 5-10 minutes or until the veggies start to soften

4. Add in the Coconut Milk and stir well. Then add the Mushrooms, Baby Corn and Bok Choy and continue to cook for about 10 minutes

5. Check for seasoning, add in the Date Nectar and Baby Spinach and cover for another 5-10 minutes

6. Lastly, add in the cooked dumplings just until heated through and serve immediately