Coconut Curry-Poached Tofu & Dumplings

• Dumplings
• 2 cups flour, sifted
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2 tablespoons shortening (I used Earth Balance)
• 3/4-1 cups water or milk
• Curry
• 56 ounces unsweetened coconut milk (4 14-ounce cans)
• 2 tablespoons yellow curry powder
• 1 handful cubed extra-firm tofu (drained and pressed)
• 1 handful spinach
• 1 handful sliced cherry tomatoes
• 1 carrot, sliced
• 1 Japanese eggplant, sliced in 1/2" coins
• Thai basil, to serve

1. Add the coconut milk and curry powder to a wide pan with a lid (12 inches should do) and heat on medium.
2. While the coconut milks comes to a boil, make the dough. In a large bowl, mix and sift flour, salt, and baking powder. Cut in shortening with pastry blender or two knives until the size of small peas. Add water until a thick drop batter is obtained.
3. When the coconut milk is at a gentle boil, add tofu and vegetables. Drop dough by the spoonful on top of the curry. Cover tightly and cook for 12 minutes. Serve hot, topped with Thai basil.

dumplings, flour, salt, baking powder, shortening, water, curry, coconut milk, curry powder, handful, handful spinach, handful, carrot, japanese eggplant, basil

Taken from food52.com/recipes/50839-coconut-curry-poached-tofu-dumplings (may not work)