Punjabi Kadhi

Place a medium saucepan over medium heat. Add just the chopped baby spinach and 2 tbsp water and cook until spinach is bright green, 1 to 2 minutes. Drain, and transfer spinach to a medium bowl. To that same bowl, add just 2 tbsp onion, garbanzo bean flour, yogurt, baking powder, 2 tbsp vegetable oil, and ¼ tsp salt. Stir the dumpling mixture until just combined. TIP: We will use this saucepan again in the next step.

Return the empty saucepan to medium heat with 2 tsp vegetable oil. Once hot, add remaining onion, garlic, and ginger. Cook until softened, 2 to 3 minutes. Add curry powder and stir. Add coconut milk, bouillon cube, and ¾ cup water, and bring sauce to a simmer. Cook until slightly thickened, 3 to 5 minutes, and reduce heat to low.

Drop heaping spoonfuls of the dumpling mixture into the sauce; you should get 8 dumplings. Cover dumplings and gently simmer until they expand and are firm to the touch, 5 to 8 minutes. TIP: Keep the sauce at a low simmer so the dumplings don’t break.

Heat 1 tsp vegetable oil in a large skillet over medium-high heat. Add remaining baby spinach, jalapeño, and a pinch of salt. Cook until spinach is bright green and wilted, 2 to 3 minutes. TIP: Remember to wash your hands after handling the jalapeño.

Make a small tear at the top of the brown rice bag and microwave bag for 1 minute. Divide warm brown rice between bowls. Top with sautéed spinach and punjabi kadhi. Dollop with mango chutney. Enjoy! TIP: To heat the rice without a microwave, add precooked brown rice and 1 tbsp water to a small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.