Chickpea Dumplings in Red Curry Coconut Spinach

Chickpea dumplings in red curry coconut spinach uses my freezer red curry sauce to save time making this filling vegetarian meals!

½ portion of freezer red curry sauce (~ 3 cups)
2 6-ounce bags baby spinach

Chickpea Dumplings:
1 14-ounce can chickpeas
¾ cup chickpea flour
½ red onion, finely chopped
1 jalapeno, seeded and finely chopped
¼ cup cilantro, chopped
½ teaspoon sea salt
¼ teaspoon turmeric
1 egg
¼ cup plain yogurt
Cilantro and hot sauce, for garnish

View the full recipe at Avocado A Day →