Paneer & Chickpea Curry with Cooked White Rice & Cashews

Paneer & Chickpea Curry

with Cooked White Rice & Cashews

15 MIN
+$4.99/serving 4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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30g Of Protein
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45g Of Protein
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Reduced Sodium
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    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 creamy 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
      920 Cals (est.)
    fresh
    ingredients
    Paneer & Chickpea Curry with Cooked White Rice & Cashews
    Title
    • 20 oz Cooked Pulled Chicken
    • 8 oz Paneer Cheese
    • 20 oz Cooked White Rice
    • 2 15.5-Oz Can Chickpeas
    • 6 oz Baby Spinach
    • 1 bunch Mint
    • 4 Tbsps Tomato Achaar
    • 4 Tbsps Tomato Paste
    • ½ cup Cream
    • 6 Tbsps Roasted Cashews
    • ½ tsp Crushed Red Pepper Flakes
    • 2 tsps Vadouvan Curry Powder

    Tips from Home Chefs

    Prepare the ingredients & start the curry
    1 Prepare the ingredients & start the curry

    Wash and dry the fresh produce. Medium dice the paneer. Drain and rinse the chickpeas. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced paneer and curry powder; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until coated and lightly browned (be careful, as the paneer may pop as it cooks). 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.

    2 Finish the curry

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

    Finish the curry
    Warm the rice & serve your dish
    3 Warm the rice & serve your dish

    Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 2 to 3 minutes, or until heated through. Transfer to four 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!

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