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

Mango Curry

with Chickpea Dumplings and Spinach

The best curries have just a touch of sweetness, and this one is no exception. Fresh mango adds a tart note and a brightness that no other fruit can match. The creamy coconut milk will make your sauce the perfect consistency for poaching tender chickpea dumplings.

Tags:
SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
910
FAT
50g
CARBOHYDRATES
106g
PROTEIN
17g


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INGREDIENTS

  1. ¾ cup brown rice
  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. 3 tbsp vegetable oil*
  13. Salt*
  14. *Not includecd
Allergens: coconut, tree nuts
Tools: Large skillet, Medium saucepan , Small saucepan
SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
910
FAT
50g
CARBOHYDRATES
106g
PROTEIN
17g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Combine the brown rice, 1¼ cups water, and a pinch of salt in a small saucepan and bring to a boil. Reduce heat to low, and cook rice, covered, until all of the water is absorbed, about 30 to 35 minutes.

2
Prepare the vegetables

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

3
Simmer the curry sauce

Place a medium saucepan over medium heat with 2 tsp vegetable oil. Add half the onion and a pinch of salt 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.

4
Mix the dumplings

In a medium bowl, combine 2 tbsp of remaining minced onion (discard anything that’s left over), garbanzo bean flour, yogurt, baking powder, 2 tbsp vegetable oil, and ½ tsp salt. Mix with a spoon until just combined.

5
Cook the dumplings

Once the curry sauce has thickened, stir in the diced mango and ½ tsp salt. Using a tablespoon to measure, drop heaping spoonfuls of the dumpling mix into the sauce. Reduce heat to low, cover, and gently simmer the dumplings until tender and cooked through, about 10 to 12 minutes.

6
Serve

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. Divide the brown rice between large bowls. Top with spinach, chickpea dumplings, and mango curry.

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