Spinach and Chickpea Pasanda Curry

• 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. Food to make you feel good. 
• 
  

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

As recommended in The Guardian

Thanks for stopping by. You can say bonjour and connect with us on Facebook, Twitter, Instagram & Bloglovin too and sign up to our newsletter here. We look forward to welcoming you soon at De Tout Coeur Limousin.  

What's on at De Tout Coeur Limousin? 

•