with Rice, Almonds & Cilantro Yogurt Sauce
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.
Allergens
Utensils
Tags
Microwavable Rice
1 unit
Curry Sauce Base
5 ounce
Chickpeas
1 unit
Spinach
5 ounce
Cream Sauce Base
4 ounce
Yogurt
2 tablespoon
Cilantro
0.25 ounce
Sliced Almonds
0.5 ounce
Sugar
0.5 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
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, ¼ cup water, ½ tsp sugar (½ cup water and 1 tsp sugar for 4 servings), a pinch of salt, and pepper. Bring to a boil, then stir in spinach. Reduce to a low simmer and continue to cook, stirring occasionally, until sauce thickens 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 packet 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.
710
kcal
Calories
26
g
Fat
8
g
Saturated Fat
95
g
Carbohydrate
18
g
Sugar
9
g
Dietary Fiber
21
g
Protein
40
mg
Cholesterol
1400
mg
Sodium
with Cabbage & Carrot Salad, Hummus, White Sauce & Pitas
plus Scallions, Wonton Strips & Spicy Mayo