Chickpea & Paneer Curry Bowls

with Brown Rice, Cilantro Sauce & Tamarind Honey

40 MIN

+$4.99/serving 2 Servings

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From the Test Kitchen

In these vibrant, Indian-inspired bowls, hearty bites of chickpeas, pepper, and paneer—a type of firm, mild cheese—roast in a coating of curry powder until golden brown. A trio of sauces—cilantro sauce, greek yogurt, and tamarind honey—bring it all together over a bed of fluffy brown rice.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

45g Of Protein

Nutrition

PER SERVING
Calories

950 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Shrimp (Peeled & Deveined)
4 oz Paneer Cheese
1 15.5-Oz Can Chickpeas
½ cup Brown Rice
1 Poblano Pepper
1 Red Onion
¼ cup Cilantro Sauce
½ cup Plain Nonfat Greek Yogurt
2 tsps Tamarind Paste
2 tsps Honey
2 Tbsps Tomato Achaar
2 tsps Vadouvan Curry Powder

step-by-step

instructions

Cook Along

1 Cook the rice

Place an oven rack in the center of the oven; preheat to 450°F. In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2 Prepare the ingredients

Meanwhile, drain and rinse the chickpeas; gently pat dry. Medium dice the paneer. Halve, peel, and thinly slice the onion. Wash and dry the pepper; cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, then thinly slice. Thoroughly wash your hands immediately after handling. In a bowl, combine the tamarind paste and honey.

3 Roast the chickpeas & paneer

In a bowl, combine the drained chickpeas, diced paneer, curry powder, and a drizzle of olive oil; season with salt and pepper. Gently toss to coat. Transfer to a sheet pan and arrange in an even layer. Bake 10 to 12 minutes, or until golden brown and slightly crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.

4 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

5 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to a large bowl.

6 Finish & serve your dish

Transfer the roasted chickpeas and paneer to the bowl of cooked vegetables. Add the cooked shrimp, tomato achaar and half the yogurt; stir to combine. Serve the cooked rice topped with the finished chickpeas, paneer, shrimp, and vegetables. Top with the cilantro sauce, tamarind honey, and remaining yogurt. Enjoy!