with Chickpea Dumplings & Spinach
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- 1 onion, peeled and diced (divided)
- 2 tsp curry powder
- ½ tsp garam masala
- 2 tsp tomato powder
- 5.5 oz coconut milk
- 1 Not-Chick'n™ Bouillon Cube
- ⅔ cup garbanzo bean flour
- ¼ cup Forager Project® Organic Dairy-Free Cashewmilk Yogurt
- ¼ tsp baking powder
- 1 mango, peeled and diced
- 4 oz baby spinach
- 8.8 oz precooked brown rice
- 3 tbsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition.
Heat 2 tsp vegetable oil in a medium saucepan over medium heat. Add just half the 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, bouillon cube, and 1 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, yogurt, baking powder, 2 tbsp vegetable oil, and ½ tsp salt to a medium bowl. Mix the dumpling batter. TIP: Save the remaining onion for your own use.
Add mango and ½ tsp salt to the curry sauce, and stir. Drop heaping tablespoons of dumpling batter into the sauce. Reduce heat to low, cover, and gently simmer dumplings until tender and cooked through, 10 to 12 minutes. Rotate the dumplings halfway through cooking to ensure they cook evenly. 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 bag for 60 seconds.
Divide the brown rice between large bowls. Top with sautéed spinach and mango curry with chickpea dumplings. Dig in!