Ingredients

Scale

20 chicken potstickers frozen
1 15 oz. can coconut milk
1 15 oz. can tomato sauce
¼ cup teriyaki sauce
2 garlic cloves minced
1 tablespoon fresh ginger grated
2 cups spinach stems removed
1 tablespoon chili garlic sauce garnish (or sriracha)
3 green onions chopped
½ teaspoon cinnamon
1 teaspoon chili powder
½ teaspoon black pepper
¼ teaspoon cumin
½ teaspoon cayenne powder
½ teaspoon ginger
½ teaspoon dried parsley
½ teaspoon dried basil

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Instructions

Preheat the oven to 400 degrees Fahrenheit.
In a large bowl, combine coconut milk, tomato sauce, teriyaki sauce, minced garlic, grated ginger, and curry seasoning blend.
Pour the curry sauce into a 9×13 inch baking dish and arrange dumplings in a single layer.
Sprinkle the spinach over the dumplings and press it gently into the sauce.
Cover the dish with foil and bake for 40 minutes.
Once baked, allow the dish to cool slightly before serving.
Serve the curry dumplings warm over steamed rice, topped with chili garlic sauce and chopped green onions.

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Notes

Feel free to substitute the chicken potstickers with vegetable ones for a vegetarian option.
Adding chopped bell peppers or carrots can enhance the veggies in this dish.
Make sure to adjust the amount of chili garlic sauce to your spice preference.

Author: jeremy
Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dinner Recipes
Method: Baking
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 serving
Calories: 385
Sugar: 5g
Sodium: 875mg
Fat: 16g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 10g
Cholesterol: 35mg