Coconut Curry with Dumplings and Spinach

Coconut Curry with Dumplings and Spinach

  • 2 shallots, minced

  • 4 cloves garlic, minced

  • 1 Tbs. grated fresh ginger

  • 2 Tbs. red curry paste

  • 1 - 15 oz can coconut milk

  • 1 cup vegetable or chicken broth

  • 6 oz fresh spinach

  • 1 8 oz package frozen dumplings, such as THESE

  • Serve with fresh herbs and lime wedges

In a wok or pot warm the avocado oil over medium heat. Add the shallot, garlic, and ginger and cook for about 2 minutes. Add the curry paste and cook for another minute.

Add the coconut milk and vegetable stock and stir well.

Add the spinach and dumplings and cover for about 5 minute or until the spinach is wilted and the dumplings are warmed through.

Serve warm topped with fresh herbs and lime juice.

Makes about 4 servings.

Amanda Frederickson1 Comment