Ingredients
n
1 tbsp neutral oil (like rapeseed or sunflower)
g
2 garlic cloves, finely chopped
r
1 red onion
t
1 thumb sized piece of ginger, grated
r
2 tbsp red curry paste
t
1 tin (400ml) coconut milk
s
1 tbsp soy sauce
J
1 Juice of lime
p
1 cup plum tomatoes
t
100 g tenderstem broccoli (or any veg you fancy)
A
A handful of spinach
f
10 - 12 frozen veggie dumplings (gyoza or potstickers work best)
A
A handful of grated cheese
F
Fresh herbs coriander, Thai basil, or spring onions to finish
C
Chilli oil or crispy shallots (optional, but worth it)
Directions
1
Heat your oil in an ovenproof pan over medium heat. Add the red onion and fry for 3 minutes, then add the garlic and ginger and fry for a minute. Throw in the broccoli and fry for another few minutes before adding stirring in your red curry paste and cook it out for another 30 seconds - that’s where all the flavour wakes up.
n
1 tbsp neutral oil (like rapeseed or sunflower)
r
1 red onion
g
2 garlic cloves, finely chopped
t
1 thumb sized piece of ginger, grated
t
100 g tenderstem broccoli (or any veg you fancy)
r
2 tbsp red curry paste
2
Pour in the coconut milk and stir until smooth and deep red. Add soy sauce and lime juice to balance it - you want that perfect mix of salty, spicy, and zingy.
t
tin (400ml) coconut milk
s
1 tbsp soy sauce
J
1 Juice of lime
3
Throw in your tomatoes and let them simmer for 3–4 minutes until just tender. Fold through the spinach right at the end so it wilts into the sauce.
p
1 cup plum tomatoes
A
A handful of spinach
4
Nestle the frozen dumplings straight into the sauce - no need to thaw. They’ll steam in the curry while the tops crisp up later. Scatter your cheese over the top.
f
10 - 12 frozen veggie dumplings (gyoza or potstickers work best)
A
A handful of grated cheese
5
Transfer the pan to a 200°C oven (180°C fan) and bake for 15–20 minutes, until the dumplings are golden and the edges are bubbling.
