Coconut Curry Potsticker Casserole (vegan & plant-based)

Yield: 4 servings

So happy to share my version of the Pinterest sensation…

The rich silky sauce stirs together in a flash, the vegetables require no precooking, and the veggies plus the potstickers bake in the sauce for just 40 minutes of hands-free time.

Dinner done right!

1-13.5 ounce can coconut milk
1/2 cup water
2 tablespoons Thai curry paste
2 tablespoons low sodium soy sauce
1 tablespoon vegan fish sauce
1 teaspoon minced garlic
1-16 to 20 ounce package frozen vegan Asian dumplings/potstickers
1/2 yellow onion, slivered
1/2 red bell pepper, sliced thin
1 handful baby spinach
Garnishes: toasted sesame seeds, thinly sliced green onion, fresh cilantro, etc.

Preheat oven to 400 degrees. Spray 8 or 9-inch baking dish with non-stick spray. Whisk together in a medium bowl coconut milk, water, curry paste, soy sauce, fish sauce, and garlic. Stir in onion, bell pepper, and spinach. Pour into prepared dish. Arrange potstickers in rows in sauce with their pinched and “ruffled” side up. Nestle deeply into sauce. Cover tightly with foil and bake 40 minutes at 400 degrees. Garnish as desired and serve immediately.