This cozy one-pot curry soup with fluffy dumplings is a flavorful weeknight dinner packed with warm spices and veggies.

For the dumplings:

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

2 tablespoons cold butter, cut into small pieces

¼ cup milk (add more if needed)

For the soup:

1 tablespoon vegetable oil

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon grated fresh ginger

1 tablespoon curry powder (mild or hot)

½ teaspoon turmeric

4 cups chicken or vegetable broth

1 cup diced carrots

1 cup diced potatoes

Salt and pepper, to taste

2 tablespoons coconut milk or cream (optional)

2 tablespoons fresh cilantro or parsley, chopped

Cook Mode Prevent your screen from going dark

In a bowl, mix flour, baking powder, and salt. Cut in butter until crumbly. Stir in milk just until dough forms. Set aside.

Heat oil in a large pot over medium heat. Sauté onion for 3–4 minutes. Add garlic and ginger, cook for 1 minute.

Stir in curry powder and turmeric. Cook 30 seconds to toast.

Add broth, carrots, and potatoes. Simmer for 8–10 minutes.

Drop rounded tablespoons of dumpling dough into the soup (makes 10–12 dumplings). Cover and simmer for 10 minutes.

Uncover and check dumplings for doneness. Stir in coconut milk or cream if using. Season with salt and pepper.

Serve hot, garnished with fresh herbs.

Use sweet potatoes or zucchini as variations.

For gluten-free dumplings, substitute chickpea flour and non-dairy milk.

Stir in greens like spinach or kale near the end.

Add lime juice or yogurt for a bright finish.

Double the dumplings for a heartier meal.