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.