Vegan Dumplings in Creamy Tomato Curry

Name: Vegan Dumplings in Creamy Tomato Curry
Ingredients: One 13 1/2-ounce can full-fat coconut milk (do not shake the can), refrigerated; 2 tablespoons olive oil; 1 medium onion, cut into small dice; 4 cloves garlic, minced; 1-inch piece fresh ginger, peeled and minced; 2 tablespoons tomato paste; 1 1/2 teaspoons garam masala; 1 teaspoon ground coriander; 1 teaspoon madras curry powder; 1 teaspoon dry mustard; 3/4 teaspoons ground cumin; Pink Himalayan salt or kosher salt and freshly ground black pepper; One 14.5 ounce can crushed tomatoes; Vegetable oil, for frying; 1/4 cup chopped cilantro leaves, plus leaves for garnish; 1 cup chickpea flour; 1/4 teaspoon baking powder; 3 cups cooked basmati rice