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Mango Curry with Chickpea Dumplings & Sauteed Spinach

What I changed: added a small potato to make it a little heartier; used fancy EVO

Source: Purple Carrot | Serves: 2 | Time: 30 minutes


2 tsp lime infused EVO

2 tbsp veggie oil

1 tsp garlic infuse EVO

1 onion, diced (divided)

1 #mango, peeled and diced

2 tsp curry powder

1/2 tsp garam masala

2 tsp tomato powder

1 small russet potato, peeled and diced

1 13.5-oz coconut milk

1/4 cup of water

1/2 cup chickpea flour

1/4 cup cashew yogurt

1/2 tsp baking powder

1/2 tsp + 1/2 tsp salt (divided into sections)

4 oz baby #spinach

8.8 oz precooked brown #rice


Heat 2 tsp lime infused EVO in a medium saucepan over medium heat. Add half of the onions, stirring often, for 3-5 minutes (until softened).

Add curry powder, garam masala, and tomato powder and cook another minute.

Add potato, coconut milk and water and bring to a simmer. Cook another 5-7 minutes.

Separately, while the potato cooks, add 2 tbsp onions, flour, cashew yogurt, baking powder, 2 tbsp vegetable oil, and 1/2 tsp salt to a medium bowl and mix until combined.

Back to the curry. Add 1/2 tsp salt and diced mango. Drop heaping tablespoons of the dumpling mix into the sauce. Reduce heat to low, cover and gentle simmer for 10-12 minutes.

While that goes, heat 1 tsp garlic-infused EVO in a large skillet over medium high heat. Add baby spinach and cook until just until wilted, 2-4 minutes.

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

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