Curried Dumpling Bake

We’ve teamed up with Sainsbury’s to bring you low-cost, feel-good recipes. Easy, tasty and stress-free. Get your ingredients delivered by Sainsbury’s in just a few taps. An Indian-inspired take on the viral dumpling bake. No chopping - just stir, bake and done. Tender gyoza sit in a rich coconut‑tomato sauce spiced with garlic, ginger, and warming spices, with frozen sliced peppers stirred through. On top, a crunchy layer of Bombay mix adds a salty‑spicy hit and irresistible texture. Bake it all together for a one‑dish meal that’s saucy, crunchy, and completely satisfying. If you're not a fan of coriander you say swap it for spring onions.

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Ingredients

coconut milk 400 ml
soy sauce ½ tbsp
ginger & garlic paste 1 tbsp
tomato purée 1 tbsp
ground turmeric 2 tsp
curry powder 1 tbsp
chilli powder pinch
frozen sliced peppers 200 g
vegetable gyoza dumplings 270 g
fresh coriander 1 handful (chopped)
Bombay mix 50 g (crushed)
basmati microwave rice 500 g

Method

Preheat the oven

Preheat the oven to 200°C/180°C fan.

Prepare the bake

In a baking dish, combine the coconut milk, soy sauce, ginger & garlic paste, tomato purée, ground turmeric, curry powder and a pinch of optional chilli powder, whisk well to combine.
Stir through the frozen sliced peppers.
Place the vegetable gyoza into the sauce and bake for 20 minutes.

Cook the rice & prep the garnishes

Chop the fresh coriander.
Lightly crush the Bombay mix.
When the dish is nearly ready, cook the basmati microwave rice according to the packet instructions.

Plate Up

Top the dumplings with the Bombay mix crunch and fresh coriander and plate up with the rice.

Curried Dumpling Bake

Start your shop...

Ingredients

Method

Preheat the oven

Prepare the bake

Cook the rice & prep the garnishes

Plate Up

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