1 tsp ground ginger (or 1 inch piece of fresh ginger, peeled & grated)
1 cup water
1 cup chickpea flour
1/2 cup finely chopped cilantro (plus more for garnish)
1/4 cup + 1 Tbsp peanut oil
1/3 cup vegan yogurt
a pinch of baking powder
1 tsp salt
Heat 1 Tbsp of oil in a large saucepan over medium. Add coriander, mustard, and cumin seeds; cook for about a minute or until they begin to pop. Add curry powder, one serrano pepper, and 1/2 the onion. Sauté for about 5 minutes or until softened. Add tomatoes (with juice from the can), turmeric, ginger, 1/2 tsp peanut butter and a cup of water. Bring to a boil and then let simmer for ten minutes or until it has thickened up.
While simmering, combine the rest of the serranos, onions, chickpea flour, cilantro, oil, yogurt, baking powder, peanut butter, and salt in a bowl. Stir until a thick dough has formed.
Drop a Tbsp of dough into the stew; repeat with the rest of the dough. Cover mixture and let steam / simmer for another 5-7 minutes. Remove from heat.
Enjoy right away with cilantro and yogurt as garnish.