• 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, 1⁄4 cup water, 1⁄2 tsp sugar, a pinch of salt, and pepper (use 1⁄2 cup water and 1 tsp sugar for 4 servings). Bring to a boil, then stir in spinach. Reduce to a low simmer and cook, stirring occasionally, until sauce has thickened 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 package 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.