Cassava Dumplings in Thai Coconut Curry

Cassava Dumplings in Thai Coconut Curry

INGREDIENTS

For curry:

1 Tbsp red curry paste

1 can (14 oz) coconutmilk

1 cup veggie broth

1 bell pepper, sliced

1 zucchini, chopped

1 cup spinach or kale

1 Tbsp olive oil

For dumplings:

3/4 cup Thrive Fields Cassava Flour (3 oz, 3/16 of pack)

1/2 tsp baking powder

1/4 tsp salt

1/3 cup warm water

DIRECTION

  1. Sauté curry paste in oil for 1 min. Add coconut milk and broth. Bring to a simmer.

  2. Stir in bell pepper and zucchini. Cook 5–6 minutes. Add greens last.

  3. Combine cassava flour, baking powder, and salt. Stir in warm water to form soft dough. Form into small balls or scoops.

  4. Drop dumplings into simmering curry. Cover and cook 10–12 minutes until puffed and cooked through.

  5. Ladle into bowls with plenty of broth and dumplings.

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