Punjabi Kadhi with Spinach Dumplings & Mango Chutney

Punjabi Kadhi

with Spinach Dumplings & Mango Chutney

dinner

High-Protein Dinner Nuts Leafy Greens Beans/Legumes Grain Bowl Indian Soy-Free Gluten-Free Winter Recipes Summer Recipes Spring Recipes Holiday Recipes Chef's Choice
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
850
FAT
36g
CARBOHYDRATES
117g
PROTEIN
22g

MAIN INGREDIENTS

  1. ¾ cup short-grain brown rice
  2. 1 onion
  3. 4 garlic cloves
  4. 1 oz fresh ginger
  5. 1 jalapeño
  6. 8 oz baby spinach
  7. ⅔ cup garbanzo bean flour
  8. ¼ cup Forager® Project Cashewgurt®
  9. ¼ tsp baking powder
  10. 2 tsp curry powder
  11. 11 oz coconut milk
  12. 2 tbsp mango chutney
  13. 3 tbsp vegetable oil*
  14. Salt*
  15. *Not included
  16. For full ingredient list, see nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Small saucepan with lid
  • Medium saucepan with lid
  • Large Skillet

INSTRUCTIONS

1
Get started

Add the brown rice, 1¾ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, about 30 to 35 minutes. Peel and finely dice the onion. Peel and mince the garlic and ginger. Halve and deseed the jalapeño, then thinly slice. Roughly chop just half the baby spinach.

2
Mix the dumplings

Place a medium saucepan over medium heat. Add the chopped spinach and 2 tbsp water and cook, stirring occasionally, until bright green, about 1 to 2 minutes. Drain the spinach and transfer to a medium bowl. Add just 2 tbsp diced onion, garbanzo bean flour, Cashewgurt, baking powder, 2 tbsp vegetable oil, and ¼ tsp salt. Mix until just combined.

3
Simmer the sauce

Return the saucepan to medium heat with 2 tsp vegetable oil. Once hot, add the remaining diced onion, minced garlic, and minced ginger. Cook until aromatic, about 1 to 2 minutes, and then add the curry powder and stir. Add the coconut milk, ¼ cup water, ½ tsp salt, and bring sauce to a simmer. Cook until slightly thickened, about 2 to 3 minutes.

4
Cook the dumplings

Once the curry sauce has thickened, reduce heat to low. Using a spoon, drop heaping spoonfuls of the dumpling mix into the sauce. You should get 8 dumplings. Cover and gently simmer dumplings until they expand and are firm to the touch, about 5 to 7 minutes.

5
Cook the spinach

Place a large skillet over medium-high heat with 1 tsp vegetable oil. Add the sliced jalapeño, remaining baby spinach, and a pinch of salt. Cook until the spinach is bright green and wilted, about 2 to 3 minutes.

6
Serve

Divide the brown rice between large bowls. Top with sautéed spinach and punjabi kadhi. Dollop with the mango chutney. Dig in!