Begin by gathering and chopping all your ingredients. Mince the garlic, grate the ginger, and dice the red bell pepper.

In a large pot, heat a splash of oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

Stir in the diced red bell pepper and cook for 2 minutes, letting it soften slightly.

Pour in the creamy coconut milk and vegetable broth, then add the curry powder. Stir well and bring the mixture to a gentle simmer for 10 minutes.

Roll out the dumpling dough into small circles. Fill them with your favorite mixture before sealing them up neatly.

Drop the prepared dumplings into the simmering soup. They are done when they float to the top, which will take about 5 minutes.

Top with additional fresh cilantro for extra brightness and flavor.