Cilantro Paneer & Chickpea Curry with Naan & Crispy Onions
Ready to Cook

Cilantro Paneer & Chickpea Curry

with Naan & Crispy Onions

35 MIN
2 Servings
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From the Test Kitchen

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), chickpeas, spinach, spicy yellow curry paste, and herbaceous cilantro sauce. You'll stir in creamy labneh to finish and serve the curry with a side of warm naan bread.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    850 Cals (est.)
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ingredients
Cilantro Paneer & Chickpea Curry with Naan & Crispy Onions
Title
  • 4 oz Paneer Cheese
  • 1 15.5-Oz Can Chickpeas
  • 2 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 Single-Use Aluminum Tray
Prepare the ingredients & bake the tray
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.

Warm the naan & serve your dish
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!

Tips from Home Chefs

Prepare the ingredients & bake the tray
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.

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!

Warm the naan & serve your dish
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