Contents of your meal kit
shrimp
cilantro
chickpeas
onion & jalapeno mix
curry spice blend
tomatoes
chickpea flour
indian-spiced vinaigrette base
salad greens
yogurt
Equipment needed: medium or large nonstick skillet with lid, mixing bowl, salad bowl
Finishing steps:
Finishing steps:
- Rinse shrimp under cool water to defrost. Roughly chop the cilantro. Rinse and drain chickpeas. Set both aside.
- Heat a small amount of oil in a skillet over medium heat. Season shrimp with salt & pepper. Add to skillet and cook 2-3 minutes per side. Remove from pan and set aside. Add a little bit more oil to the skillet and when hot, add half of the onion & jalapeno mix and cook 2-3 minutes, stirring occasionally.
- Add the curry spice blend to the onions and sauté about 30 seconds to incorporate, then add the tomatoes and season with salt & pepper. Cover and allow to simmer, reducing the heat as necessary.
- Meanwhile, combine the chickpeas, chickpea flour, the remaining onion-jalapeno mix, half of the cilantro, a heavy drizzle of olive oil, and salt & pepper in a mixing bowl. Add water (see note) until a thick paste the consistency of biscuit dough is formed. Add the chickpea dumplings to the tomato sauce by the spoonful, distributing evenly throughout the pan (should make about 2-3 per person). Cover and steam 7-10 minutes. Add shrimp into sauce to reheat.
- Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.
- Divide the chickpea dumplings and curried tomatoes between plates, top with a dollop of yogurt and remaining cilantro. Serve the salad on the side.
- Note: When the recipe calls for water add the following amounts: 3 tbsp for 2 portions, 6 tbsp for 4 portion, 9 tbsp for 6 portion
Note: When the recipe calls for water add the following amounts: 3 tbsp for 2 portions, 6 tbsp for 4 portion, 9 tbsp for 6 portion