Chickpea & Paneer Curry Bowls
with Brown Rice, Cilantro Sauce & Tamarind Honey
with Shrimp (peeled & deveined)
In these vibrant, Indian-inspired bowls, hearty bites of chickpeas and paneer—a type of firm, mild cheese—roast in a coating of curry powder until golden brown. A trio of sauces—cilantro sauce, greek yogurt, and tamarind honey—bring it all together over a bed of fluffy brown rice.
Details
In these vibrant, Indian-inspired bowls, hearty bites of chickpeas and paneer—a type of firm, mild cheese—roast in a coating of curry powder until golden brown. A trio of sauces—cilantro sauce, greek yogurt, and tamarind honey—bring it all together over a bed of fluffy brown rice.
Nutrition per serving
Ingredients
10 oz
Shrimp (peeled & deveined)
4 oz
Paneer Cheese
1 each
15.5-oz can Chickpeas
½ cup
Brown Rice
1 each
Poblano Pepper
1 each
Red Onion
¼ cup
Cilantro Sauce
½ cup
Plain Nonfat Greek Yogurt
2 tsp
Tamarind Paste
2 tsp
Honey
2 tbsp
Tomato Achaar
½ tbsp
Vadouvan Curry Powder
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Cook the rice
Preheat the oven to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water (or 1 1/2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
step 2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Drain and rinse the chickpeas; gently pat dry. Medium dice the paneer. Halve, peel, and thinly slice the onion(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the tamarind paste and honey.
step 3
Roast the chickpeas & paneer
In a bowl, combine the drained chickpeas, diced paneer, curry powder, and a drizzle of olive oil; season with salt and pepper. Gently toss to coat. Transfer to 1 sheet pan (or 2 sheet pans for 4 servings) and arrange in an even layer. Roast 10 to 12 minutes, or until golden brown and slightly crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.
step 4
Cook the vegetables
Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion(s) and sliced pepper(s); season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to a large bowl.
step 5
Cook the shrimp
Wipe out the pan. Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Transfer to the bowl of cooked vegetables.
step 6
Finish & serve your dish
Transfer the roasted chickpeas and paneer to the bowl of cooked vegetables and shrimp. Add the tomato achaar and half the yogurt; stir to combine. Serve the cooked rice topped with the finished chickpeas, paneer, and vegetables. Top with the cilantro sauce, tamarind honey, and remaining yogurt. Enjoy!
Instructions
step 1
Cook the rice
Preheat the oven to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water (or 1 1/2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
step 2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Drain and rinse the chickpeas; gently pat dry. Medium dice the paneer. Halve, peel, and thinly slice the onion(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the tamarind paste and honey.
step 3
Roast the chickpeas & paneer
In a bowl, combine the drained chickpeas, diced paneer, curry powder, and a drizzle of olive oil; season with salt and pepper. Gently toss to coat. Transfer to 1 sheet pan (or 2 sheet pans for 4 servings) and arrange in an even layer. Roast 10 to 12 minutes, or until golden brown and slightly crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.
step 4
Cook the vegetables
Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion(s) and sliced pepper(s); season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to a large bowl.
step 5
Cook the shrimp
Wipe out the pan. Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Transfer to the bowl of cooked vegetables.
step 6
Finish & serve your dish
Transfer the roasted chickpeas and paneer to the bowl of cooked vegetables and shrimp. Add the tomato achaar and half the yogurt; stir to combine. Serve the cooked rice topped with the finished chickpeas, paneer, and vegetables. Top with the cilantro sauce, tamarind honey, and remaining yogurt. Enjoy!
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