Rinse and cook the red lentils in boiling water until they are soft, which takes about 15 minutes. Once done, drain them well to remove excess water.

In a large pan, heat a drizzle of oil over medium heat. Sauté the chopped onion and minced garlic until they are translucent and fragrant, around 3-4 minutes. Next, add the diced carrot and cook for an additional 5 minutes until slightly tender.

In the same pan, add the drained lentils to the sautéed vegetables. Stir in the oats, chickpea flour, cumin, paprika, turmeric, salt, and pepper. Mix everything thoroughly until well combined and adjust the seasoning to your liking.

With your hands, shape the mixture into small balls, about the size of a golf ball. Place them on a clean plate as you go, ensuring they are well-formed and compact.

In another pot, pour in the coconut milk and heat over low to medium heat. Stir in the curry paste, grated ginger, and soy sauce, simmering for about 5 minutes until all ingredients are well blended and heated through.

Gently add the formed dumplings into the simmering curry sauce. Allow them to cook on low heat for 10-15 minutes, being careful not to disturb them too much to keep them intact.

Carefully plate the dumplings, and spoon the rich, creamy curry sauce over them. Finish with a sprinkle of fresh parsley and coriander for a vibrant touch.