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Punjabi Kadhi with Spinach Dumplings & Mango Chutney
2 or 4 Serving Dinner

Punjabi Kadhi

with Spinach Dumplings & Mango Chutney

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
670
FAT
24g
CARBOHYDRATES
96g
PROTEIN
20g

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INGREDIENTS

  1. 8 oz baby spinach, half roughly chopped (divided)
  2. 1 onion, peeled and diced (divided)
  3. ⅔ cup garbanzo bean flour
  4. ¼ cup Forager Project® Organic Dairy-free Cashewmilk Yogurt
  5. ¼ tsp baking powder
  6. 4 garlic cloves, peeled and minced
  7. 1 oz fresh ginger, peeled and minced
  8. 2 tsp curry powder
  9. 5.5 oz coconut milk
  10. 1 Not-Chick'n™ Bouillon Cube
  11. 1 jalapeño, deseeded and thinly sliced
  12. 8.8 oz precooked brown rice
  13. 2 tbsp mango chutney
  14. 3 tbsp vegetable oil*
  15. Salt*
  16. *Not included
  17. For full ingredient list, see Nutrition.
Allergens: tree nut (coconut, cashew)
Tools: Large skillet , Medium saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
670
FAT
24g
CARBOHYDRATES
96g
PROTEIN
20g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the dumpling mixture

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.

2
Make the sauce

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.

3
Cook the dumplings

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.

4
Sauté the spinach

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.

5
Serve

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.

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