Mango Curry With Dumplings
For this delicious dish, we are going to use fresh Mango as one of the main ingredients. There is nothing like fresh mango adding a different taste to this recipe, and I guarantee you will love this dish. The curry adds a bit of sweetness along with the coconut milk. Once the sauce is ready, we will add the poached chickpeas dumplings! Yummy!
Calories contained in this dish are approximately 455, 50 grams of fat, 106 grams of carbohydrates and 17 grams of protein. Add chicken or meat as a side for more protein, if needed. 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.
You will note that some ingredients contain a link, this is for your convenience only. I am not affiliated with any advertising companies. I don’t like to hunt for ingredients that I don’t use all the time, so Google is my friend. 😉
- 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 using 1 1/4 cups of water and a pinch of salt, combine brown rice and bring to a boil. Reduce the heat to low and cover rice, cooking until all the water has been absorbed. This will be 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.
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, and stir in the diced mango and 1/2 teaspoon of salt. Use a tablespoon to measure, taking heaping spoonfuls of the dumpling mix and dropping it into the sauce. This should yield about 6 to 8 dumplings. Reduce the heat and cover the sauce simmering until they 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 (though I wasn’t going to get to that, huh?) In vegetable oil about 1 teaspoon (I always use a bit more just in case) add the baby spinach and 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.