Mango Curry with Chickpea Dumplings & Spinach

Mango Curry

with Chickpea Dumplings & Spinach

dinner

Fruit Coconut Milk Brown Rice Summer Recipes Spring Recipes Quick and Easy Dinner Leafy Greens Grain Bowl Indian Soy-Free Gluten-Free Seasonal Menu
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
870
FAT
41g
CARBOHYDRATES
109g
PROTEIN
19g

MAIN INGREDIENTS

  1. 8.8 oz precooked brown rice
  2. 1 onion
  3. 1 mango
  4. 2 tsp curry powder
  5. ½ tsp garam masala
  6. 2 tsp tomato powder
  7. 13.5 oz coconut milk
  8. ½ cup garbanzo bean flour
  9. ¼ cup Forager® Project Cashewgurt®
  10. ¼ tsp baking powder
  11. 4 oz baby spinach
  12. 3 tbsp vegetable oil*
  13. Salt*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Medium saucepan with lid
  • Large skillet

INSTRUCTIONS

1
Prepare the vegetables

Peel and dice the onion. Peel and dice the mango.

2
Simmer the curry sauce

Heat 2 tsp vegetable oil in a medium saucepan over medium heat. Add just half the diced onion and cook, stirring frequently, until softened, 3 to 5 minutes. Add the curry powder, garam masala, and tomato powder, and cook for 1 minute. Add the coconut milk and ¼ cup water and bring to a simmer. Cook until slightly thickened, 5 to 7 minutes.

3
Mix the chickpea dumplings

Add the garbanzo bean flour, just ¼ cup Cashewgurt, baking powder, just 2 tbsp of the remaining diced onion, 2 tbsp vegetable oil, and ½ tsp salt to a medium bowl. Mix until combined.

4
Cook the chickpea dumplings

Once the curry sauce has thickened, add ½ tsp salt. Stir in the diced mango. Drop heaping tablespoons of the dumpling mix into the sauce. Reduce heat to low, cover, and gently simmer the dumplings until tender and cooked through, 10 to 12 minutes.

5
Saute the spinach

Heat 1 tsp vegetable oil in a large skillet over medium-high heat. Add the baby spinach and cook until just wilted, 2 to 4 minutes. Make a small tear at the top of the brown rice bag, and microwave for 60 seconds.

6
Serve

Divide the brown rice between large bowls. Top with sautéed spinach, and mango curry with chickpea dumplings. Dig in!