Paneer & Chickpea Curry with Labneh & Naan
Ready to Cook

Paneer & Chickpea Curry

with Labneh & Naan

35 MIN
2 Servings
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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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600 Calories or Less
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30g Of Protein
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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), vadouvan curry powder, spinach, and savory-sweet tomato achaar. You'll serve the curry with a side of warm naan bread.

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    Dietary Information

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

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      790 Cals (est.)
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    fresh
    ingredients
    Paneer & Chickpea Curry with Labneh & Naan
    Title
    • 4 oz Paneer Cheese
    • 1 15.5-Oz Can Chickpeas
    • 2 Pieces Naan Bread
    • 2 Tbsps Tomato Achaar
    • 1 8-Oz Can Tomato Sauce
    • ¼ cup Cream
    • 3 oz Baby Spinach
    • 2 tsps Vadouvan Curry Powder
    • ¼ cup Labneh Cheese
    • 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, tomato sauce, tomato achaar, cream (shaking the packet before opening), curry powder, drained chickpeas, and paneer (tearing into bite-sized pieces before adding). Stir to combine. Add 2 tablespoons of water. Season with salt and pepper; stir to thoroughly combine. Tightly cover the tray with foil; place directly onto an oven rack and bake 24 to 26 minutes, or until the liquid is slightly thickened. Remove from the oven. Carefully remove the foil; stir to combine.

    Warm the naan & serve your dish
    2 Warm the naan & serve your dish

    Once the tray has baked about 15 minutes, place the naan on a piece of foil; drizzle each with olive oil. Stack the naan and wrap them in the foil. 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 topped with the labneh. 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, tomato sauce, tomato achaar, cream (shaking the packet before opening), curry powder, drained chickpeas, and paneer (tearing into bite-sized pieces before adding). Stir to combine. Add 2 tablespoons of water. Season with salt and pepper; stir to thoroughly combine. Tightly cover the tray with foil; place directly onto an oven rack and bake 24 to 26 minutes, or until the liquid is slightly thickened. Remove from the oven. Carefully remove the foil; stir to combine.

    2 Warm the naan & serve your dish

    Once the tray has baked about 15 minutes, place the naan on a piece of foil; drizzle each with olive oil. Stack the naan and wrap them in the foil. 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 topped with the labneh. Serve the warmed naan on the side. Enjoy!

    Warm the naan & serve your dish
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