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Cilantro Paneer & Chickpea Curry
with Naan & Crispy Onions
Active:
10m
Total:
35m
This hearty vegetarian curry features tender paneer (a type of firm, fresh cheese that holds up against heat), chickpeas, spinach, spicy yellow curry paste, and herbaceous cilantro sauce—baked in a recyclable tray to make cleanup a breeze.
Details
This hearty vegetarian curry features tender paneer (a type of firm, fresh cheese that holds up against heat), chickpeas, spinach, spicy yellow curry paste, and herbaceous cilantro sauce—baked in a recyclable tray to make cleanup a breeze.
Nutrition per serving
Always On The Menu
Ingredients
4 oz
Paneer Cheese
1 each
15.5-oz can Chickpeas
2 each
pieces Naan Bread
3 oz
Baby Spinach
¼ cup
Cilantro Sauce
¼ cup
Cream
1 tbsp
Yellow Curry Paste
¼ cup
Labneh Cheese
⅓ cup
Crispy Onions
¼ tsp
Crushed Red Pepper Flakes
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, cream (shaking the packet before opening), cilantro sauce, drained chickpeas, paneer (tearing into bite-sized pieces before adding), as much of the curry paste as you'd like 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; stir to combine. Add 1/4 cup of water to the tray. Stir to thoroughly combine. Tightly cover the tray with foil; place directly onto an oven rack and bake 24 to 26 minutes, or until heated through and the liquid has slightly thickened. Remove from the oven. Carefully remove the foil. Add the labneh; stir until combined.
step 2
Warm the naan & serve your dish
Once the tray has baked about 15 minutes, wrap the naan in foil and 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 garnished with the crispy onions. Serve the warmed naan on the side. Enjoy!
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, cream (shaking the packet before opening), cilantro sauce, drained chickpeas, paneer (tearing into bite-sized pieces before adding), as much of the curry paste as you'd like 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; stir to combine. Add 1/4 cup of water to the tray. Stir to thoroughly combine. Tightly cover the tray with foil; place directly onto an oven rack and bake 24 to 26 minutes, or until heated through and the liquid has slightly thickened. Remove from the oven. Carefully remove the foil. Add the labneh; stir until combined.
step 2
Warm the naan & serve your dish
Once the tray has baked about 15 minutes, wrap the naan in foil and 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 garnished with the crispy onions. Serve the warmed naan on the side. Enjoy!
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