15-Min Paneer & Chickpea Curry with Pre-Cooked Rice & Cashews

15-Min Paneer & Chickpea Curry

with Pre-Cooked Rice & Cashews

15 MIN
+$1.99/serving 2 Servings
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    From the Test Kitchen

    This hearty vegetarian curry features tender paneer (a type of firm, fresh cheese that holds up against heat), vadouvan curry powder, spinach, and savory-sweet tomato achaar.

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    Dietary Information

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    45g Of Protein Wheat Free
    • Nutrition
      PER SERVING
    • Calories
      990 Cals (est.)
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    ingredients
    15-Min Paneer & Chickpea Curry with Pre-Cooked Rice & Cashews
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • 4 oz Paneer Cheese
    • 10 oz Cooked White Rice
    • 1 15.5-Oz Can Chickpeas
    • 3 oz Baby Spinach
    • 1 bunch Mint
    • 2 Tbsps Tomato Achaar
    • 2 Tbsps Tomato Paste
    • 3 Tbsps Roasted Cashews
    • ¼ cup Cream
    • ¼ tsp Crushed Red Pepper Flakes
    • ½ Tbsp Vadouvan Curry Powder
    Prepare the ingredients & start your dish
    1 Prepare the ingredients & start your dish

    Wash and dry the fresh produce. Medium dice the paneer. Drain and rinse the chickpeas. Pat the chicken dry with paper towels; season with salt and pepper. In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken, diced paneer, and curry powder; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until coated and lightly browned (be careful, as the paneer may pop as it cooks). Add the drained chickpeas, tomato paste, tomato achaar, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined and the chicken is cooked through.

    2 Finish the curry

    Carefully add the cream (shaking the packet before opening), spinach, and 1/2 cup of water (or 1 cup for 4 servings); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Turn off the heat.

    Finish 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 1 to 2 minutes, or until heated through. Transfer to serving bowls. Drizzle with olive oil and season with salt and pepper. Serve the warmed rice topped with the finished curry. Garnish with the cashews and mint (picking the leaves off the stems and tearing into pieces before adding). Enjoy!

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