Coconut Curry Dumpling (Print Version)
# Ingredients:
→ Base
01 -
½-¼ teaspoon red pepper flakes
02 -
4-6 garlic cloves, minced
03 -
1 small yellow onion, chopped
04 -
1 green bell pepper, cut into ½-inch pieces
05 -
1 pound spicy Italian sausage
06 -
1 red bell pepper, cut into ½-inch pieces
→ Liquids & Tomatoes
07 -
6 cups beef broth (low sodium)
08 -
14.5 oz can of fire-roasted diced tomatoes, with the liquid
09 -
28 oz can crushed tomatoes, plain
→ Seasonings
10 -
1 tablespoon fresh parsley, chopped (or 1 teaspoon if dried)
11 -
½ teaspoon ground pepper
12 -
½ teaspoon dried thyme
13 -
1 tablespoon fresh oregano, chopped (or 1 teaspoon if dried)
14 -
¼ teaspoon salt
15 -
1 tablespoon fresh basil, chopped (or 1 teaspoon if dried)
→ Rice & Cheese
16 -
Mozzarella, shredded, to top before serving
17 -
1/3 cup Parmesan, grated fresh
18 -
3/4 cup long-grain white rice, uncooked
# Instructions:
01 -
On medium-high heat, cook sausage and onions in a big pot for 4 minutes. Break the sausage into pieces. Toss in the peppers, garlic, and red pepper flakes. Let it cook 2-3 minutes more until the sausage is done. Drain the excess grease.
02 -
Stir in the tomatoes, rice, seasonings, salt, pepper, and beef broth.
03 -
Cover the pot and let it boil. Then lower the heat and simmer 8-12 minutes, or until the rice is tender.
04 -
Mix in the Parmesan. Add any needed salt or pepper. Use more broth if you'd like a thinner soup.
05 -
Spoon the soup into bowls. Sprinkle shredded mozzarella on top before serving.
# Notes:
01 -
You can use pre-cooked or brown rice instead (check the notes).
02 -
Sausage can be swapped with ground turkey or beef.
03 -
Keeps well in the fridge for 4-5 days.