Mango Curry with Chickpea Dumplings and Spinach

Ingredients

• 3/4 cup brown rice
• 1.5 cup water
• salt (to taste)
• 1 whole onion (peeled and diced)
• 1 whole mango (peeled, flesh sliced off seed and diced)
• 2 tbsp minced onion (remaining from curry sauce preparation)
• 3 tbsp vegetable oil
• 2 tsp curry powder
• 0.5 tsp garam masala
• 2 tsp tomato paste
• 2 15 oz cans coconut milk
• 0.25 cup water
• 0.5 cup garbanzo bean flour
• 0.25 cup vegan yogurt
• 0.25 tsp baking powder
• 2 tbsp vegetable oil
• 0.5 tsp salt
• 4 oz baby spinach

Instructions

1. 1

   Combine the brown rice, 1.5 cups water, and a pinch of salt in a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until all water is absorbed, about 30 to 35 minutes.

2. 2

   While rice cooks, peel and small dice the onion. Peel the mango, carefully slice the flesh off the seed, and dice.

3. 3

   Heat 2 tsp vegetable oil in a medium saucepan over medium heat. Add the diced onion and a pinch of salt, stirring frequently until softened, about 3 to 5 minutes.

4. 4

   Add the curry powder, garam masala, and tomato paste to the onion and cook for 1 minute. Pour in the coconut milk and 1/4 cup water, bring to a simmer, and cook until slightly thickened, about 5 to 7 minutes.

5. 5

   In a medium bowl, combine the minced onion, garbanzo bean flour, vegan yogurt, baking powder, 2 tbsp vegetable oil, and 1/2 tsp salt. Mix with a spoon until just combined.

6. 6

   Add the diced mango and 1/2 tsp salt to the curry sauce. Using a tablespoon, drop heaping spoonfuls of dumpling mix into the sauce.

7. 7

   Reduce heat to low, cover, and gently simmer the dumplings until tender and cooked through, about 10 to 12 minutes.

8. 8

   Heat 1 tsp vegetable oil in a large skillet over medium-high heat. Add the baby spinach and cook until just wilted, about 2 to 4 minutes.

9. 9

   Divide the cooked brown rice between large bowls. Top with wilted spinach, chickpea dumplings, and mango curry sauce.

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