This meal was delivered fresh (never frozen). Our chefs think it cooks up best in the microwave. If you need to freeze your meal for cooking later, that works too.
- Conventional oven | 25–30 minutes (fresh) or 60–65 minutes (frozen)
Heat the oven to 425°F. Remove the plastic from the tray. Transfer the rice to an ovenproof dish, sprinkle with 1 tablespoon water, and add the peas. Cover the tray of curry and the dish of rice with foil.
Fresh: Bake both the curry and the rice for 15 minutes. Stir the curry, re-cover, and bake both the curry and the rice 10 to 15 minutes more, or until heated through.
Frozen: Bake the curry for 30 minutes. Stir the curry, re-cover, and bake both the curry and the rice 30 to 35 minutes more, or until heated through.
- Microwave oven | 8–10 minutes (fresh) or 15–17 minutes (frozen)
Remove the plastic from the tray. Transfer the rice to a microwave-safe dish, sprinkle with 1 tablespoon water, and add the peas. Place a damp paper towel over the top of the tray of curry and the dish of rice.
Fresh: Microwave the curry for 5 minutes. Stir the curry, re-cover, and microwave both the curry and the rice 3 to 5 minutes more, or until heated through.
Frozen: Microwave the curry for 8 minutes. Stir the curry, re-cover, and microwave the curry and the rice 7 to 9 minutes more, or until heated through.