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Mango Curry with Chickpea Dumplings & Spinach
2 Serving Dinner

Mango Curry

with Chickpea Dumplings & Spinach

Tags: Gluten-Free, Soy-Free, Chef's Choice
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
790
FAT
34g
CARBOHYDRATES
105g
PROTEIN
19g

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INGREDIENTS

  1. 1 onion
  2. 1 mango
  3. 2 tsp curry powder
  4. ½ tsp garam masala
  5. 2 tsp tomato powder
  6. 11 oz coconut milk
  7. ½ cup garbanzo bean flour
  8. ¼ cup Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  9. ¼ tsp baking powder
  10. 4 oz baby spinach
  11. 8.8 oz precooked brown rice
  12. 3 tbsp vegetable oil*
  13. Salt*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: tree nut (cashew, coconut)
Tools: Large skillet, Medium saucepan with lid
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
790
FAT
34g
CARBOHYDRATES
105g
PROTEIN
19g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the vegetables

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.

2
Simmer the curry sauce

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.

3
Mix the chickpea dumplings

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.

4
Cook the chickpea dumplings

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!

5
Sauté the spinach

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.

6
Serve

Divide the brown rice between large bowls. Top with sautéed spinach and mango curry with chickpea dumplings. Dig in!

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