Indian-Spiced Paneer & Chickpeas
with Spinach & Toasted Naan
Details
This hearty vegetarian curry features tender paneer (a type of firm, fresh cheese that holds up against heat), chickpeas, vadouvan curry powder, spinach, and savory-sweet tomato achaar—all baked in a recyclable tray.
Ingredients
4 oz
Paneer Cheese
1 each
15.5-oz can Chickpeas
2 piece
Naan Bread
2 tbsp
Tomato Achaar
¼ cup
Cream
3 oz
Baby Spinach
½ tbsp
Vadouvan Curry Powder
¼ cup
Labneh Cheese
1 each
8-oz can Tomato Sauce
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & bake the tray
Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the chickpeas. In the tray(s), combine the spinach, tomato sauce, tomato achaar, cream (shaking the packet before opening), curry powder, drained chickpeas, and paneer (tearing into bite-sized pieces before adding). Stir to combine. Add 2 tablespoons of water to the tray (or to each tray for 4 servings). Season with salt and pepper; stir to thoroughly combine. Tightly cover the tray(s) with foil and bake 24 to 26 minutes, or until the liquid is slightly thickened. Remove from the oven. Carefully remove the foil; stir to combine.
step 2
Warm the naan & serve your dish
Once the tray has baked about 15 minutes, place the naan on a piece of foil; drizzle each with olive oil. Stack the naan and wrap them in the foil. Place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked tray(s) topped with the labneh. Serve the warmed naan on the side. Enjoy!
Ingredients
4 oz
Paneer Cheese
1 each
15.5-oz can Chickpeas
2 piece
Naan Bread
2 tbsp
Tomato Achaar
¼ cup
Cream
3 oz
Baby Spinach
½ tbsp
Vadouvan Curry Powder
¼ cup
Labneh Cheese
1 each
8-oz can Tomato Sauce
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & bake the tray
Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the chickpeas. In the tray(s), combine the spinach, tomato sauce, tomato achaar, cream (shaking the packet before opening), curry powder, drained chickpeas, and paneer (tearing into bite-sized pieces before adding). Stir to combine. Add 2 tablespoons of water to the tray (or to each tray for 4 servings). Season with salt and pepper; stir to thoroughly combine. Tightly cover the tray(s) with foil and bake 24 to 26 minutes, or until the liquid is slightly thickened. Remove from the oven. Carefully remove the foil; stir to combine.
step 2
Warm the naan & serve your dish
Once the tray has baked about 15 minutes, place the naan on a piece of foil; drizzle each with olive oil. Stack the naan and wrap them in the foil. Place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Serve the baked tray(s) topped with the labneh. Serve the warmed naan on the side. Enjoy!
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