15-Min Chicken & Chickpea Curry with Spinach, Labneh & Pre-Cooked Rice

15-Min Chicken & Chickpea Curry

with Spinach, Labneh & Pre-Cooked Rice

15 MIN
+$1.99/serving 4 Servings
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 20 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
    Wellness
  • with Cooked Pulled Chicken
    includes 20 oz No Added Hormones, Antibiotic-Free Cooked Pulled Chicken View recipe
  • with Shrimp
    includes 20 oz Sustainably Sourced Shrimp (Peeled & Deveined)
    • with Shrimp

    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! This quick curry features tender bites of chicken, chickpeas, and spinach simmered in a creamy tomato sauce—spiced with a duo of vadouvan and tomato achaar.

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      780 Cals (est.)
    fresh
    ingredients
    15-Min Chicken & Chickpea Curry with Spinach, Labneh & Pre-Cooked Rice
    Title
    • 20 oz Shrimp (Peeled & Deveined)
    • 20 oz Cooked White Rice
    • 6 oz Baby Spinach
    • 2 15.5-Oz Can Chickpeas
    • 2 8-Oz Can Tomato Sauces
    • 4 Tbsps Tomato Achaar
    • ½ cup Cream
    • 1 Tbsp Vadouvan Curry Powder
    • ½ cup Labneh Cheese

    15-Min Chicken & Chickpea Curry

    Prepare the ingredients & start your dish
    1 Prepare the ingredients & start your dish

    Wash and dry the spinach. Drain and rinse the chickpeas. Pat the shrimp dry with paper towels; place in a bowl. Season with salt, pepper, and the curry powder; toss to coat.

    2 Make the curry

    In a large, high-sided pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp, drained chickpeas, tomato sauce (carefully, as the liquid may splatter), and tomato achaar; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and the shrimp are slightly opaque. Add the cream (shaking the packet before opening) and spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the sauce is slightly thickened, the spinach is wilted, and the shrimp are opaque and cooked through. Turn off the heat.

    Make the curry
    Warm the rice & serve your dish
    3 Warm the rice & serve your dish

    Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 2 to 3 minutes, or until heated through. Transfer to a bowl. Drizzle with olive oil and season with salt and pepper; stir to combine. Serve the warmed rice topped with the curry and labneh. Enjoy!

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