- A new favourite vegetarian curry recipe here at De Tout Coeur Limousin. Our spinach and chickpea pasanda is delicious served with pilau rice or flatbreads. Simple to make, and a great recipe to make for a crowd.
 |
| spinach and chickpea pasanda curry |
Spinach and Chickpea Pasanda Curry
- ingredients:
- 600g frozen spinach leaves
- 2 x 800g tins cooked chickpeas drained
- 1 large onion finely chopped
- 4 cloves garlic crushed
- 1 (or to taste) fresh green chilli - finely chopped
- 3 tomatoes - finely chopped
- 3 tablespoons raisins
- 4 tablespoons raw cashews
- 4 green cardamom pods - bruised
- 1 tablespoon garam masala
- 1 tablespoon tandoori masala
- ½ teaspoon turmeric
- 100ml plain yogurt
- 50ml double cream
- water
- salt and pepper to taste
- 2 tbsp vegetable oil
to garnish:
crispy fried onion
chopped fresh coriander
makes enough for 8-10 people
cooking/preparation time: about 1 hour
method:
make a paste with the cashews and raisins and about 150ml water using a pestle and mortar or food blender
cook the frozen spinach according to packet instructions then drain and leave to one side
heat the vegetable oil in a large deep frying/casserole pan then fry the onion until soft and lightly golden
add the garlic, chilli and cardamon pods and fry for a few minutes
add the garam masala, tandoori masala and turmeric along with the raisin/cashew paste and fry for a further two minutes
add the chickpeas and cooked spinach and cook for a few minutes, stirring well to coat in the spices
add the chopped tomato, yogurt and double cream, enough water to cover and make a thick sauce and simmer for 30-45 minutes
season to taste, garnish with crispy fried onions, fresh coriander and serve with rice or flat breads
recipe hints and tips:
If using your own dried chickpeas you will need about 960g cooked weight. Follow packet instructions for correct cooking times
To substitute fresh spinach you will need roughly double the amount of frozen spinach in the recipe
It's easy to make this a vegan recipe by substituting the double cream and yogurt with plant-based alternatives such as coconut, soya and rice dairy free options.
recipe inspired and adapted from The Curry Guy
Say bonjour & visit us at De Tout Coeur Limousin. Creative & well being retreats, holidays & workshops in the heart of rural Limousin, France
What's on at De Tout Coeur Limousin?
