Mango Curry with Chickpea Dumplings & Spinach

Mango Curry

with Chickpea Dumplings & Spinach

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
740
FAT
34g
CARBOHYDRATES
97g
PROTEIN
17g

MAIN INGREDIENTS

  1. 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 paste
  7. 11 oz coconut milk
  8. ½ cup garbanzo bean flour
  9. ¼ cup vegan yogurt
  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
  • Large skillet

INSTRUCTIONS

1
Prepare the vegetables
Peel and small dice the onion. Peel the mango, carefully slice the flesh off the seed, and then dice.
2
Simmer the sauce
Place a medium saucepan over medium heat with 2 tsp vegetable oil. Add just half of the diced onion and cook, stirring frequently, until softened, about 3 to 5 minutes. Add the curry powder, garam masala, and tomato paste, and cook for 1 minute. Add the coconut milk and ¼ cup water, and bring sauce to a simmer. Cook until slightly thickened, about 5 to 7 minutes.
3
Mix the dumplings
In a medium bowl, combine the garbanzo bean flour, Cashewgurt, baking powder, just 2 tbsp of remaining minced onion, 2 tbsp vegetable oil, and ½ tsp salt. Mix with a spoon until just combined.
4
Cook the dumplings
Once the curry sauce has thickened, taste, and season with up to ½ tsp salt. Stir in the diced mango. Using a tablespoon to measure, drop heaping spoonfuls of the dumpling mix into the sauce. Reduce heat to low, cover, and gently simmer dumplings until tender and cooked through, about 10 to 12 minutes.
5
Cook the spinach
Place a large skillet over medium-high heat with 1 tsp vegetable oil. Add the baby spinach and cook until just wilted, about 2 to 4 minutes.
6
Serve
Make a small 2 inch tear in the top of the brown rice bag, and microwave for 1 minute. Divide the brown rice between large bowls. Top with mango curry with chickpea dumplings and spinach. Dig in!