Mango Curry with Chickpea Flour Dumplings

This is a copy cat recipe I had been sent in a meal prep bundle. It was so good I knew I'd be making it over and over again.

Mango Curry with Chickpea Flour Dumplings

Ingredients

1 onion, peeled and diced (divided) 

2 tsp curry powder  

½ tsp garam masala

2 tsp tomato paste 

5.5 oz coconut milk

1 Veg Bouillon Cube (around 1 tsp powdered)

2/3 cup garbanzo bean flour (besan/chickpea flour)

¼ cup Cashew milk or dairy free yogurt

¼ tsp baking powder 

1 mango, peeled and diced

4 oz baby spinach 

8.8 oz precooked brown rice

3Tbls vegetable oil

Salt

Method

Make the curry sauce - Heat 2 tsp vegetable oil in a medium saucepan over medium heat. 

Add just half the onion and cook, stirring frequently, until softened, 3 to 5 minutes. 

Add curry powder, garam masala, and tomato powder, and cook for 1 minute. 

Add coconut milk, bouillon cube, and 1 cup water and bring to a simmer. 

Cook curry sauce until slightly thickened, 5 to 7 minutes.

Prepare the chickpea dumpling batter - Add just 2 tbsp of the remaining diced onion, garbanzo bean flour, yogurt, baking powder, 2 tbsp vegetable oil, and ½ tsp salt to a medium bowl. 

Mix the dumpling batter.

Cook the chickpea dumplings - Add mango and ½ tsp salt to the curry sauce, and stir. 

Drop heaping tablespoons of dumpling batter into the sauce. 

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

Rotate the dumplings halfway through cooking to ensure they cook evenly. 

Sauté the spinach - Heat 1 tsp vegetable oil in a large skillet over medium-high heat. 

Add baby spinach and cook until just wilted, 2 to 4 minutes. 

Make a small tear at the top of the brown rice bag and microwave bag for 60 seconds.

Divide the brown rice between large bowls. Top with sautéed spinach and mango curry with chickpea dumplings.