Combine chopped spinach and 2 tbsp water in medium saucepan over medium heat and cook until spinach is bright green and wilted, 1 to 2 minutes. Drain spinach and squeeze dry. Transfer to medium bowl and add just 2 tbsp onion, chickpea flour, yogurt, baking powder, 2 tbsp vegetable oil, and ¼ tsp salt. Stir until just combined; set aside. (4-servings: use ¼ cup water, ¼ cup onion, ¼ cup vegetable oil, ½ tsp salt)

In same saucepan, heat 2 tsp vegetable oil over medium heat. Add remaining onion, garlic, and ginger and cook until softened, 2 to 3 minutes. Stir in just 2 tsp curry powder, coconut milk, broth concentrate, and ¾ cup water. Bring to a simmer and cook until slightly thickened, 3 to 5 minutes. Reduce heat to low. (4-servings: use 4 tsp vegetable oil, 1½ cups water)

Drop heaping tablespoons of dumpling mixture into sauce. Cover and gently simmer until dumplings are firm and puffy, 5 to 8 minutes. (TIPS: You should have about 8 dumplings. Reduce heat to maintain low simmer so dumplings don’t break.)

Heat 1 tsp vegetable oil in large nonstick skillet over medium-high heat. Add remaining spinach, jalapeño, and a pinch of salt. Cook until spinach is bright green and wilted, 2 to 3 minutes. (4-servings: use 2 tsp vegetable oil)

Make small tear at top of rice bag and microwave bag for 1 minute. Divide rice between bowls and top with sautéed spinach and spinach dumplings. Spoon sauce over dumplings, sprinkle with crispy onions, and serve with mango chutney. Enjoy! (TIP: You can also combine rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

Wash hands and cutting board well after handling chiles. For 4-servings, use large pot.