Paneer & Chickpea Curry with Vegetables & Rice
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Paneer & Chickpea Curry

with Vegetables & Rice

25 MIN
2 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.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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    From the Test Kitchen

    For this vibrant curry, hearty bites of chickpeas, carrots, pepper, and paneer—a type of firm, mild cheese—simmer in a tomato sauce spiced with vadouvan curry, achaar, and a touch of cream. A mound of fluffy white rice is perfect for soaking it all up.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
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    fresh
    ingredients
    Paneer & Chickpea Curry with Vegetables & Rice
    Title
    • 1 15.5-Oz Can Chickpeas
    • 4 oz Paneer Cheese
    • 6 oz Carrots
    • 1 Bell Pepper
    • ½ cup Long Grain White Rice
    • 2 Tbsps Tomato Achaar
    • ¼ cup Cream
    • 2 tsps Vadouvan Curry Powder
    • 1 8-Oz Can Tomato Sauce
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Peel the carrots, then thinly slice on an angle. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Medium dice the paneer. Drain and rinse the chickpeas.

    Brown the vegetables
    3 Brown the vegetables

    In a large, high sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and diced pepper in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned.

    Make the curry & serve your dish
    4 Make the curry & serve your dish

    Add the drained chickpeas, diced paneer, and curry powder; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened (if the pan seems dry, add a drizzle of olive oil). Add the tomato sauce (carefully, as the liquid may splatter), tomato achaar, and 1/2 cup of water. Cook, stirring occasionally, 5 to 6 minutes, or until slightly thickened and the cheese is softened. Add half the cream (shaking the packet before opening); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Turn off the heat. Serve the curry drizzled with the remaining cream. Top with the cooked rice. Enjoy!

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    Paneer & Chickpea Curry

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Peel the carrots, then thinly slice on an angle. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Medium dice the paneer. Drain and rinse the chickpeas.

    Prepare the ingredients
    Brown the vegetables
    3 Brown the vegetables

    In a large, high sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and diced pepper in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned.

    4 Make the curry & serve your dish

    Add the drained chickpeas, diced paneer, and curry powder; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened (if the pan seems dry, add a drizzle of olive oil). Add the tomato sauce (carefully, as the liquid may splatter), tomato achaar, and 1/2 cup of water. Cook, stirring occasionally, 5 to 6 minutes, or until slightly thickened and the cheese is softened. Add half the cream (shaking the packet before opening); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Turn off the heat. Serve the curry drizzled with the remaining cream. Top with the cooked rice. Enjoy!

    Make the curry & serve your dish
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