Oven-Baked Paneer & Chickpea Curry
with Naan
Details
Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! 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. You'll serve the curry with a side of warm naan bread.
Ingredients
4 oz
Paneer Cheese
1 each
15.5-oz can Chickpeas
2 tbsp
Tomato Achaar
¼ cup
Cream
1 each
8-oz can Tomato Sauce
3 oz
Baby Spinach
2 each
Pieces Naan Bread
2 tsp
Vadouvan Curry Powder
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 spinach. Drain and rinse the chickpeas. In the tray, combine the spinach, tomato sauce, tomato achaar, cream, curry powder, drained chickpeas, and cheese (tearing into bite-sized pieces before adding). Stir to combine. Add 2 tablespoons of water. Season with salt and pepper; stir to thoroughly combine. Tightly cover the tray 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
Meanwhile, 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 with the warmed naan on the side. Enjoy!
Ingredients
4 oz
Paneer Cheese
1 each
15.5-oz can Chickpeas
2 tbsp
Tomato Achaar
¼ cup
Cream
1 each
8-oz can Tomato Sauce
3 oz
Baby Spinach
2 each
Pieces Naan Bread
2 tsp
Vadouvan Curry Powder
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 spinach. Drain and rinse the chickpeas. In the tray, combine the spinach, tomato sauce, tomato achaar, cream, curry powder, drained chickpeas, and cheese (tearing into bite-sized pieces before adding). Stir to combine. Add 2 tablespoons of water. Season with salt and pepper; stir to thoroughly combine. Tightly cover the tray 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
Meanwhile, 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 with the warmed naan on the side. Enjoy!
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