Paneer & Chickpea Curry

with Cooked Rice & Cashews

15 MIN

+$3.99/serving 2 Servings

Wellness at Blue Apron

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add Shrimp

From the Test Kitchen

Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! 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.

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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

970 Cals (est.)

fresh

ingredients

10 oz Shrimp (Peeled & Deveined)
4 oz Paneer Cheese
10 oz Cooked White Or Jasmine Rice
1 15.5-Oz Can Chickpeas
3 oz Baby Spinach
1 bunch Mint
2 Tbsps Tomato Achaar
2 Tbsps Tomato Paste
¼ cup Cream
3 Tbsps Roasted Cashews
¼ tsp Crushed Red Pepper Flakes
2 tsps Vadouvan Curry Powder

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start your dish

Wash and dry the fresh produce. Medium dice the paneer. Drain and rinse the chickpeas. Pat the shrimp dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp, diced paneer, and curry powder; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until coated, the shrimp are slightly opaque, and the paneer is lightly browned. Add the drained chickpeas, tomato paste, tomato achaar, 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. Cook, stirring occasionally, 1 to 2 minutes, or until combined and the shrimp are opaque and cooked through.

2 Finish the curry

Add the cream (shaking the packet before opening), spinach, and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Turn off the heat.

3 Warm the rice & serve your dish

Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to two serving bowls. Drizzle with olive oil and season with salt and pepper. Serve the warmed rice topped with the finished curry. Garnish with the cashews and mint (picking the leaves off the stems and tearing into pieces before adding). Enjoy!