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🍽️ Pumpkin Dumplings with Tomato Sauce

379 kcal · 30 min · 4 servings

Ingredients

• 1 kg pumpkin flesh (peeled, seeded)
• 1 large onion
• 80 g chickpea flour
• 1 tsp paprika powder (sweet)
• 1 tbsp parsley (finely chopped)
• salt
• 0.25 tsp baking powder
• fat (for frying)
• 4 large tomatoes
• 0.125 l water
• 1 tbsp freshly grated ginger
• 2 tsp cumin (ground)
• 1 tsp turmeric
• 1 tsp paprika powder (sweet)
• 2 tsp curry powder
• 2 tbsp coarsely crushed peanuts
• salt
• 5 tbsp oil

Instructions

1. 1. Grate the pumpkin and onions finely. Mix everything with the remaining ingredients to form a dough. Shape small balls and squeeze out any excess liquid well. Place the balls on kitchen paper to dry them off.
2. 2. Fill the deep fryer with oil and heat it to 180 degrees Celsius. Fry the pumpkin dumplings until they are golden brown and crispy. Serve them with the spicy tomato sauce.
3. 3. Wash the tomatoes thoroughly. Then puree them in a blender until smooth.
4. 4. Heat oil in a pan and sauté all spices (except the salt) briefly. Stir in the tomato puree and peanuts. Let the mixture simmer for a few minutes. Add some water and let the sauce simmer gently for about 10 minutes with the lid off. Finally, season to taste with salt.

Nutrition per serving

• kcal: 379
• Protein: 11 g · Fett/Fat: 27 g · Carbs: 24 g