with Spinach Dumplings & Mango Chutney
- 1 onion
- 4 garlic cloves
- 1 oz fresh ginger
- 1 jalapeño
- 8 oz baby spinach
- ⅔ cup garbanzo bean flour
- ¼ cup Forager Project® Organic Dairy-free Cashewmilk Yogurt
- ¼ tsp baking powder
- 2 tsp curry powder
- 5.5 oz coconut milk
- 1 Not-Chick'n™ Bouillon Cube
- 8.8 oz precooked brown rice
- 2 tbsp mango chutney
- 3 tbsp vegetable oil*
- *Not included
- For full ingredient list, see nutrition
- Large Skillet
- Medium saucepan with lid
Peel and finely dice the onion. Peel and mince the garlic and ginger. Halve, deseed, and thinly slice the jalapeño. Roughly chop just half the baby spinach. TIP: Remember to wash to wash your hands after handling the jalapeño.
Place a medium saucepan over medium heat. Add chopped baby spinach and 2 tbsp water and cook, stirring occasionally, until spinach is bright green, 1 to 2 minutes. Drain and transfer to a medium bowl. To that same bowl, add garbanzo bean flour, yogurt, baking powder, 2 tbsp diced onion, 2 tbsp vegetable oil, and ¼ tsp salt. Stir dumpling mix 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 diced onion, minced garlic, and minced ginger. Cook until softened, 2 to 3 minutes. Add curry powder and stir. Add coconut milk, bouillon cube, and ⅔ cup water, and bring sauce to a simmer. Cook until slightly thickened, 3 to 5 minutes.
Once curry sauce has thickened, reduce heat to low. Drop heaping spoonfuls of dumpling mix into the sauce; you should get 8 dumplings. Cover dumplings and gently simmer until they expand and are firm to the touch, 5 to 7 minutes. TIP: Keep the sauce at a low simmer so the dumplings don’t break.
Place a large skillet over medium-high heat with 1 tsp vegetable oil. Add sliced jalapeño, remaining baby spinach, and a pinch of salt. Cook until spinach is bright green and wilted, 2 to 3 minutes.
Make a small tear at the top of the brown rice bag and microwave for 1 minute. Divide brown rice between large bowls. Top with sautéed spinach and punjabi kadhi. Dollop with the mango chutney. Tuck in! TIP:To reheat 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.