Vegetable Dumplings with Yogurt Sauce

Vegetable Dumplings with Yogurt Sauce

Metric Ingredient Imperial 500 ml cooked dried chickpeas 2 cup 500 g potatoes, peeled, cooked & chopped 1 lb 1 large carrot, shredded 1 125 ml all purpose flour, divided 1/2 cup 30 ml fresh cilantro, finely chopped 2 tbsp 15 ml curry powder 1 tbsp 15 ml plain yogurt 1 tbsp 250 ml chicken broth 1 cup - YOGURT SAUCE - 250 ml plain yogurt 1 cup 30 ml fresh cilantro, finely chopped 2 tbsp 15 ml sugar 1 tbsp 2 ml chili powder 1/2 tsp 2 ml ground cumin 1/2 tsp

In a large bowl; mash chickpeas and potatoes until fairly smooth. Stir in carrots, 3 tablespoons (45 ml) flour, cilantro, curry powder and yogurt until well blended. With wet hands; mold mixture into ovals; roll in remaining flour. Refrigerate 20 minutes. In large saucepan over high heat; bring broth to boil; reduce heat to medium. Add dumplings a few at a time; cook until they float to surface. With slotted spoon; remove and keep warm. Cook remaining dumplings. Served topped with yogurt sauce. YOGURT SAUCE: In small bowl; stir al ingredients until well combined. Let stand 20 minutes to blend flavours. Serves 6

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