Save A creative fusion of classic German potato dumplings and warming Indian curry spices, this dish delivers pillowy dumplings in a creamy, aromatic curry sauce—a comforting, flavor-packed meal.
This recipe combines my love for German comfort food with the vibrant flavors of Indian cuisine, creating a unique dish that my whole family enjoys year-round.
Ingredients
- Potato Dumplings: 1.2 kg (2.6 lbs) starchy potatoes peeled and quartered, 2 large eggs, 100 g (3.5 oz) potato starch or cornstarch, 1/2 tsp ground nutmeg, 1 1/2 tsp salt, 1/4 tsp black pepper
- Curry Sauce: 2 tbsp vegetable oil or ghee, 1 large onion finely diced, 2 garlic cloves minced, 1 tbsp fresh ginger grated, 2 tsp curry powder (medium-hot), 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp turmeric, 1 medium carrot diced, 1 red bell pepper diced, 400 ml (1 2/3 cups) coconut milk, 200 ml (3/4 cup + 2 tbsp) vegetable broth, 120 g (4 oz) frozen peas, 1 tbsp tomato paste, 1 tbsp lemon juice, salt and pepper to taste, fresh cilantro chopped for garnish
Instructions
- Prepare the Potato Dumplings:
- Boil the potatoes in salted water until fork-tender about 20 minutes. Drain and let steam-dry for 5 minutes. Mash the potatoes until smooth. Let cool slightly. Mix in eggs potato starch nutmeg salt and pepper until a soft pliable dough forms. With wet hands shape into golf ball-sized dumplings (about 16). Bring a large pot of salted water to a gentle simmer (not boiling). Add dumplings in batches cook until they float and simmer for 5 minutes longer. Remove with a slotted spoon and keep warm.
- Prepare the Curry Sauce:
- In a large skillet heat oil or ghee over medium heat. Sauté onion for 3–4 minutes until golden. Add garlic and ginger cook 1 minute. Stir in curry powder cumin coriander and turmeric toast for 30 seconds. Add carrot and bell pepper cook 4–5 minutes until slightly softened. Stir in tomato paste then add coconut milk and vegetable broth. Bring to a gentle simmer. Add peas cook 3 more minutes. Season with salt pepper and lemon juice.
- Assemble:
- Gently nestle the warm dumplings into the curry sauce. Simmer for 2–3 minutes to heat through. Garnish with fresh cilantro before serving.
Save My family loves gathering around this dish especially during colder months, sharing stories and enjoying the comforting flavors together.
Notes
For extra flavor fry the cooked dumplings in a little butter until golden before adding to the sauce. Add diced cooked chicken or tofu for a protein boost. Serve with steamed rice or naan for a heartier meal. Adjust curry powder to taste for spice preference.
Required Tools
Large pot Potato masher or ricer Mixing bowls Slotted spoon Large skillet or saucepan Wooden spoon
Allergen Information
Contains eggs (in dumplings) and coconut (in sauce). Check all packaged ingredients for possible gluten or allergen cross-contamination if needed.
Save This recipe brings a delightful twist to traditional dumplings with the warm spices of curry making it a memorable dish for any occasion.
Recipe Help
- → How do I shape the potato dumplings?
After mixing the dough, wet your hands to prevent sticking and form golf ball-sized dumplings for even cooking.
- → What spices create the curry flavor?
The curry sauce features curry powder, cumin, coriander, turmeric, garlic, and ginger for a balanced, warm spice profile.
- → Can I make the dish gluten-free?
Yes, by using gluten-free flour or starch for the dumplings, this dish suits gluten-free diets without altering flavor.
- → How do I check when dumplings are cooked?
Dumplings are done when they float to the surface and simmer gently for about 5 more minutes.
- → Can I add protein to this dish?
Adding cooked chicken or tofu enhances protein content and complements the curry flavors nicely.