with Spinach Dumplings & Mango Chutney
- ¾ cup short-grain brown rice
- 1 onion
- 4 garlic cloves
- 1 oz fresh ginger
- 1 jalapeño
- 8 oz baby spinach
- ⅔ cup garbanzo bean flour
- ¼ cup Forager® Project Cashewgurt®
- ¼ tsp baking powder
- 2 tsp curry powder
- 11 oz coconut milk
- 2 tbsp mango chutney
- 3 tbsp vegetable oil*
- *Not included
- For full ingredient list, see nutrition
- Large Skillet
- Medium saucepan with lid
- Small saucepan with lid
Add the brown rice, 1¾ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, about 30 to 35 minutes. Peel and finely dice the onion. Peel and mince the garlic and ginger. Halve and deseed the jalapeño, then thinly slice. Roughly chop just half the baby spinach.
Place a medium saucepan over medium heat. Add the chopped spinach and 2 tbsp water and cook, stirring occasionally, until bright green, about 1 to 2 minutes. Drain the spinach and transfer to a medium bowl. Add just 2 tbsp diced onion, garbanzo bean flour, Cashewgurt, baking powder, 2 tbsp vegetable oil, and ¼ tsp salt. Mix until just combined.
Return the saucepan to medium heat with 2 tsp vegetable oil. Once hot, add the remaining diced onion, minced garlic, and minced ginger. Cook until aromatic, about 1 to 2 minutes, and then add the curry powder and stir. Add the coconut milk, ¼ cup water, ½ tsp salt, and bring sauce to a simmer. Cook until slightly thickened, about 2 to 3 minutes.
Once the curry sauce has thickened, reduce heat to low. Using a spoon, drop heaping spoonfuls of the dumpling mix into the sauce. You should get 8 dumplings. Cover and gently simmer dumplings until they expand and are firm to the touch, about 5 to 7 minutes.
Place a large skillet over medium-high heat with 1 tsp vegetable oil. Add the sliced jalapeño, remaining baby spinach, and a pinch of salt. Cook until the spinach is bright green and wilted, about 2 to 3 minutes.
Divide the brown rice between large bowls. Top with sautéed spinach and punjabi kadhi. Dollop with the mango chutney. Dig in!