Mango Curry

Combine the amaranth, 1 cup water, and a pinch of salt in a medium saucepan and bring to a boil. Cover, and reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 15 to 20 minutes.

Peel and small dice the onion. Peel the mango, carefully slice the flesh off the seed, and then cube.

Place a small saucepan over medium heat with 2 tsp vegetable oil. Add just half of the diced onion, and cook 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.

In a medium bowl, combine the garbanzo bean flour, vegan yogurt, baking powder, 2 tbsp of the remaining diced onion, 2 tbsp vegetable oil, and ½ tsp salt. Mix with a spoon until the dumpling mix is just combined.

Once the curry sauce has thickened, taste, and season with 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.

Add the baby spinach to the cooked amaranth and return to medium heat. Cook, stirring occasionally, until just wilted, about 2 to 4 minutes. Divide the spinach amaranth between large bowls. Top with the mango curry with chickpea dumplings.