Mango Curry With Dumplings
Mango and curry, a sweet and spicy dish with a whole lot of flavor and so easy to create. I guarantee you will love this dish.
There are approximately 455 calories, 50 grams of fat, 106 grams of carbohydrates and 17 grams of protein. I promise you will feel full and satisfied. Total cook time varies, but from start to end set aside approximately 35 to 40 minutes and add a glass of nice red wine to sip on while preparing the food.
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- A small saucepan
- Medium saucepan
- A large skillet
- 1/2 cup brown rice
- 1 onion (1/2 the onion will be used as a step and the other 1/2 in a different step)
- 1 mango
- 2 teaspoons curry powder
- 1/2 teaspoon tomato paste
- 1/2 teaspoon of garam masala
- 2 cans of coconut milk
- 1/2 cup garbanzo bean flour
- 1/4 cup vegan yogurt (or regular yogurt)
- 1/4 tsp baking powder
- 4 oz of baby spinach (more if you are a spinach lover)
In a small saucepan bring 1 1/4 cups of water to a boil, anding a pinch of salt and brown rice. Reduce the heat to low and cover rice, cooking until all the water has been absorbed. Approximately 30 to 35 minutes, depending on gas or electric stove.
Peel and dice the onion. Peel the mango. Carefully slice the flesh off the seed of the mango and then dice. Make two piles on cutting board as shown in the illustration above.
In a medium saucepan on medium heat using two teaspoons of vegetable oil add half of the onion and a pinch of salt. Cook and stir frequently until onion is soft. Add the curry powder, garam masala and tomato paste cooking for 1 minute. Keep the onion moving. Add in the coconut milk and 1/4 cup of water and bring the sauce to a simmer. Cook the sauce until it is slightly thickened.
Making the Dumplings
Time to make the dumplings 😆
In a medium bowl combine 2 tablespoons of the remaining half of onion (more if you like onion). Add the garbanzo bean flour, yogurt, baking powder along with 2 tablespoons of vegetable oil and 1/2 teaspoon of salt. Use a spoon to mix just until it is combined fully.
Check on the curry sauce to see if it has thickened. Stir in the diced mango and 1/2 teaspoon of salt. Using a tablespoon, take heaping spoonfuls of the dumpling mix and drop it into the sauce. The yield is about 6 to 8 dumplings.
Reduce the heat and cover the sauce and simmer until the dumplings are tender and cooked through. Approximately 10 to 12 minutes. I suggest using a timer for this since it’s difficult to tell by touch if the middle of the dumpling is cooked.
Time for the baby spinach. I didn’t forget.
Heat 1 teaspoon of vegetable oil and add the baby spinach. Cook until it is just wilted. (It doesn’t take long and it should be really green).
Now, divide the brown rice into bowls and top with the spinach, chickpeas dumplings, and mango curry. (My mouth is watering).
The curry and mango together blend nicely on the palate! Eat slowly and enjoy the taste.
Hint for my next recipe: beets and Tahini 😎 (A condiment made from toasted ground hulled sesame seeds). I promise this is going to be another easy, tasty one bowl dish.