Mango Curry

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.

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

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.

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.

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.

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.