with Chickpea Dumplings & Spinach
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- 1 onion
- 1 mango
- 2 tsp curry powder
- ½ tsp garam masala
- 2 tsp tomato powder
- 11 oz coconut milk
- ½ cup garbanzo bean flour
- ¼ cup Forager Project® Organic Dairy-Free Cashewmilk Yogurt
- ¼ tsp baking powder
- 4 oz baby spinach
- 8.8 oz precooked brown rice
- 3 tbsp vegetable oil*
- *Not Included
- For full ingredient list, see Nutrition
Peel and dice the onion. Peel and dice the mango, removing the seed. TIP: You can add the mango seed to the simmering curry in step 2 for more flavor.
Heat 2 tsp vegetable oil in a medium saucepan over medium heat. Add just half the diced onion and cook, stirring frequently, until softened, 3 to 5 minutes. Add curry powder, garam masala, and tomato powder, and cook for 1 minute. Add coconut milk and ¼ cup water and bring to a simmer. Cook curry sauce until slightly thickened, 5 to 7 minutes.
Add just 2 tbsp of the remaining diced onion, garbanzo bean flour, just ¼ cup Cashewgurt, baking powder, 2 tbsp vegetable oil, and ½ tsp salt to a medium bowl. Mix dumpling batter until combined. TIP: Save the remaining onion and Cashewgurt for your own use.
Add ½ tsp salt to the curry sauce. Add diced mango, and stir. Drop heaping tablespoons of the dumpling batter into the sauce. Reduce heat to low, cover, and gently simmer dumplings until tender and cooked through, 10 to 12 minutes. TIP: You should have six dumplings, and they don’t need to be perfectly round!
Heat 1 tsp vegetable oil in a large skillet over medium-high heat. Add baby spinach and cook until just wilted, 2 to 4 minutes. Make a small tear at the top of the brown rice bag and microwave for 60 seconds.
Divide the brown rice between large bowls. Top with sautéed spinach and mango curry with chickpea dumplings. Dig in!