Recipe: One Pan Curry Dumpling Bake

Trust me, this is a one-pan situationship you don’t want to miss. Creamy curry sauce, tender veggies you can mix and match, and the best part — dumplings that stay soft and savory (not overcooked). I tried the viral oven version, but the veggies took forever and the dumplings went past their prime. This one-pan method keeps the simplicity, cooks everything evenly, and delivers a rich taste.

Save this one pan curry dumpling bake for your next cozy night in — future you will thank you. And be sure to follow, this dietitian upholds honesty with recipes because a good recipe should work in your kitchen, not just mine. 🥟✨

INGREDIENTS 

• 1 Can Lite Coconut Milk

• 1-2 Tbsp Curry Paste of Choice

•  2 tsp Sesame Oil

•  2 Tbsp Soy Sauce

•  2 tsp Rice Vinegar 

•  1 Tbsp Minced Garlic

• Dumplings

• Vegetables of Choice: Broccoli, Peppers, Mushrooms etc.

• 1-2 Tbsp Corn Starch slurry in water 

• Leafy Greens of Choice: Bok Choy, Kale, Spinach 

• Toppings: Chili oil to taste, Green Onions, Sesame Seeds

INSTRUCTIONS 

• In a large pan over medium heat, whisk together the coconut milk, curry paste, sesame oil, soy sauce, rice vinegar, and garlic.

• Cook until the garlic is fragrant and lightly toasted, about 2–3 minutes.

• Add the harder vegetables and sauté until just tender.

• Nestle the dumplings into the sauce, cover, and steam for 3–4 minutes (or according to the package directions).

• Uncover. Stir the cornstarch slurry (cornstarch mixed with 1–2 tbsp water) into the pan and simmer for 2 minutes to thicken.

• Reduce heat to low, fold in the leafy greens, add desired toppings, and serve warm.