with Spinach Dumplings & Mango Chutney
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- 8 oz baby spinach, half roughly chopped (divided)
- 1 onion, peeled and diced (divided)
- ⅔ cup garbanzo bean flour
- ¼ cup Forager Project® Organic Dairy-free Cashewmilk Yogurt
- ¼ tsp baking powder
- 4 garlic cloves, peeled and minced
- 1 oz fresh ginger, peeled and minced
- 2 tsp curry powder
- 5.5 oz coconut milk
- 1 Not-Chick'n™ Bouillon Cube
- 1 jalapeño, deseeded and thinly sliced
- 8.8 oz precooked brown rice
- 2 tbsp mango chutney
- 3 tbsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition.
Place a medium saucepan over medium heat. Add 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 diced 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 diced 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. Once curry sauce has thickened, reduce heat to low.
Drop heaping spoonfuls of 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 large bowls. Top with sautéed spinach and punjabi kadhi. Dollop with mango chutney. Enjoy! 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.