with Chickpea Dumplings & Spinach
- 8.8 oz precooked brown rice
- 1 onion
- 1 mango
- 2 tsp curry powder
- ½ tsp garam masala
- 2 tsp tomato powder
- 13.5 oz coconut milk
- ½ cup garbanzo bean flour
- ¼ cup Forager® Project Cashewgurt®
- ¼ tsp baking powder
- 4 oz baby spinach
- 3 tbsp vegetable oil*
- *Not Included
- For full ingredient list, see Nutrition
- Medium saucepan with lid
- Large skillet
Peel and dice the onion. Peel and dice the mango.
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.
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.
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.
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.
Divide the brown rice between large bowls. Top with sautéed spinach, and mango curry with chickpea dumplings. Dig in!