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Mango Curry with Chickpea Dumplings and Spinach Amaranth
2 or 2 or 2 Serving Dinner

Mango Curry

with Chickpea Dumplings and Spinach Amaranth

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
850
FAT
50g
CARBOHYDRATES
87g
PROTEIN
21g


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INGREDIENTS

  1. ½ cup amaranth
  2. 1 onion
  3. 1 mango
  4. 2 tsp curry powder
  5. ½ tsp garam masala
  6. 2 tsp tomato paste
  7. 2 cans coconut milk
  8. ½ cup garbanzo bean flour
  9. ¼ cup vegan yogurt
  10. ¼ tsp baking powder
  11. 4 oz baby spinach
  12. 2 tbsp + 2 tsp vegetable oil*
  13. Salt*
  14. *Not Included
Allergens: treenuts: coconut, tree nuts
Tools: Small saucepan, Medium saucepan
SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
850
FAT
50g
CARBOHYDRATES
87g
PROTEIN
21g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the amaranth

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.

2
Prepare the produce

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

3
Simmer the sauce

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.

4
Make the dumpling mix

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.

5
Cook the dumplings

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.

6
Serve

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.

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