Skip to main content
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
700
FAT
25g
CARBOHYDRATES
107g
PROTEIN
20g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. 1 onion, peeled and diced (divided)
  2. 2 tsp curry powder
  3. ½ tsp garam masala
  4. 2 tsp tomato powder
  5. 5.5 oz coconut milk
  6. 1 Not-Chick'n™ Bouillon Cube
  7. ⅔ cup garbanzo bean flour
  8. ¼ cup Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  9. ¼ tsp baking powder
  10. 1 mango, peeled and diced
  11. 4 oz baby spinach
  12. 8.8 oz precooked brown rice
  13. 3 tbsp vegetable oil*
  14. Salt*
  15. *Not included
  16. 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
700
FAT
25g
CARBOHYDRATES
107g
PROTEIN
20g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Make the curry sauce

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.

2
Prepare the chickpea dumpling batter

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.

3
Cook the chickpea dumplings

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!

4
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 bag for 60 seconds.

5
Serve

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

SIMILAR RECIPES