Wash and dry the fresh produce. 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. In a large, high-sided pan, heat a drizzle of olive oil on medium- high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Add the drained chickpeas, tomato sauce (carefully, as the liquid may splatter), and tomato achaar; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the shrimp are opaque and cooked through.

Add the cream (shaking the packet before opening) and spinach; season with salt and pepper if desired. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is slightly thickened and the spinach is wilted.

Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 2 to 3 minutes, or until heated through. Serve the warmed rice topped with the finished curry. Enjoy!