Creamy Chickpea & Spinach Curry

🥘 Ingredients

• black pepper
• chickpeas
  4 unit
• cilantro
  ½ oz
• cream sauce base
  8 oz
• curry sauce base
  10 oz
• microwavable rice
  2 unit
• salt
• sliced almonds
  1 oz
• spinach
  10 oz
• sugar
  1 tsp
• veggie stock concentrate
• water
  1 tsp
• yogurt
  4 tbsp

🍳 Cookware

• strainer
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Finely chop cilantro . Drain and rinse chickpeas using a strainer . In a small bowl , combine yogurt and cilantro. Add water at a time until mixture reaches a drizzling consistency. Taste and season with salt and black pepper .

   cilantro: ½ oz, chickpeas: 2 unit, yogurt: 4 tbsp, water: 1 tsp, salt, black pepper
2. 

   2

   In a large pan , combine chickpeas , cream sauce base , curry sauce base , veggie stock concentrate , ¼ cup water, sugar (use ½ tsp sugar for 2 servings; 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.

   chickpeas: 2 unit, cream sauce base: 8 oz, curry sauce base: 10 oz, veggie stock concentrate, sugar: 1 tsp, spinach: 10 oz
3. 

   3

   While curry cooks, massage microwavable 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!

   microwavable rice: 2 unit
4. 4

   Divide rice and curry between shallow bowls in separate sections. Top with cilantro yogurt sauce and as many sliced almonds as you like. Serve.

   sliced almonds: 1 oz