Creamy Chickpea & Spinach Curry
3 Easy Steps to a Delicious Dinner
We've got a shortcut to homemade curry that makes this vegetarian dish quick easy to prepare. You'll simmer chickpeas and spinach with our blend of warming curry spices, and serve it all over quick-cooking rice with a drizzle of cooling cilantro-yogurt sauce. A sprinkle of crunchy, nutty almonds makes a perfect finishing touch to this speedy meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ ounce
Cilantro
1 unit
Chickpeas
2 tablespoon
Yogurt
(Contains Milk)
5 ounce
Curry Sauce Base
(Contains Milk)
4 ounce
Cream Sauce Base
(Contains Milk)
5 ounce
Spinach
1 unit
Microwavable Rice
½ ounce
Sliced Almonds
(Contains Tree Nuts)
Not included in your delivery
Salt
Pepper
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Finely chop cilantro. Drain and rinse chickpeas. • In a small bowl, combine yogurt and cilantro. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.
• In a large pan, combine chickpeas, cream sauce base, curry sauce base, 1⁄4 cup water, 1⁄2 tsp sugar, a pinch of salt, and pepper (use 1⁄2 cup water and 1 tsp sugar for 4 servings). Bring to a boil, then stir in spinach. Reduce to a low simmer and cook, stirring occasionally, until sauce has thickened and spinach has wilted, 3-5 minutes. TIP: If the spinach doesn’t fit all at once, add a handful at a time until it wilts down. • While curry cooks, massage rice in package to break up grains; partially open package. Microwave until warmed through, 90 seconds. TIP: Microwave times may vary. Be careful when handling and opening the pouch— steam may release!
• Divide rice and curry between shallow bowls in separate sections. Top with cilantro yogurt sauce and as many almonds as you like. Serve.
