Chickpea Curry
Serving Size: 4 servings
Ingredients
- 12oz Paneer, 2 lb Chicken, or None
- 2 15.5oz can Chickpeas
- 1/2 cup Cream (or 3/4 if you want it more liquidy for breads)
- 6 oz spinach
- 4 tsp (1.33 tbsp) Vandouvan Curry Powder
- 2 8oz Tomato Sauce
- 2 tbsp Yellow Curry Paste
- Naan/Rice/None
Steps
- Preheat oven to 450°F (232°C).
- Mix cream, curry powder, tomato sauce, and curry paste in a large bowl until well combined.
- Add spinach, chickpeas, and paneer (if using). Mix well.
- Pour mixture into a large baking pan.
- If using chicken, add chicken on top of the mixture in the large baking pan.
- Tightly cover pan with foil.
- Bake 34 minutes.
- Once done baking, serve over rice or with Naan.