Butter Chickpea & Paneer Curry

with Aromatic Basmati Rice

Serves 2 (750 g)

1. In a large non-stick pan, add the contents of the chickpea curry pouch with 1/4 cup of water. Cook over medium heat for 6-8 min, stirring often until warmed through. 
2. Meanwhile, in a second large non-stick pan, add the contents of the rice pouch with 3-5 tbsp of water and cook over medium heat for 4-5 min, stirring often until warmed through. 
3. Plate the Butter Chickpea Curry alongside the rice.
4. Garnish the curry and rice with the mango salsa. Enjoy!

Ingredients: Water, Canned tomato (Tomatoes, Tomato juice, Salt, Calcium chloride, Citric acid), Garbanzo bean (Garbanzo bean, Water, Salt, Disodium EDTA), Basmati rice, Mango, Peas, Paneer (Pasteurised milk, Condensed whey, Citric acid), Ginger, Unsalted butter, Yellow onion, Cider vinegar, Heavy cream, Tomato paste, Garlic, Brown sugar, Balkan yogurt (Skim milk, Cream, Active bacterial cultures), Lemon juice (Water, Concentrated lemon juice, Sulfites, Lemon oil), Vegetable bouillon (Glucose solids, Dehydrated vegetables (Tomato, Onion, Carrot, Green and red bell peppers, Leek, Celery, Garlic, Beet) Salt, Corn starch, Hydrolyzed corn protein, Spices, Canola oil, Paprika, Yeast extract, Natural flavour, Citric acid, Caramel powder (Sulphites)), Garam masala, Kosher salt, Curry powder, Canola oil, Black cardamom pod, Ground coriander, Smoked paprika, Star anise, Nigella seeds, Cumin, Turmeric.

Contains: Milk, Sulphites.
Produced in a facility where other food allergens could be present.

Per 1/3 serving (250g)