Chickpea Pasanda Curry

with Basmati Rice
Flavourful, easy-to-make, vegan comfort curry!
Cals 825 · Prot 29 · Carbs 112 · Fat 29
Vegan
Try Hello Chef Now
30 min
photo
Flavourful, easy-to-make, vegan comfort curry!
Cals 825 · Prot 29 · Carbs 112 · Fat 29
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Curry
Chickpeas
260 Grams
Brown onion
1 Piece
Garlic cloves
3 Piece
Ginger
30 Grams
Cardamom pods
4 Piece
Water
400 ML
Vegetable stock cube
1 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Garam masala
2 Grams
Coriander powder
2 Grams
Cumin powder
2 Grams
Chilli powder
2 Grams
Turmeric powder
2 Grams
Black pepper
0.5 Tsp
Cashew cream cheeze
110 Grams
Rice
Basmati rice
150 Grams
Water
350 ML
Salt
0.5 Tsp
To serve
Almond flakes
30 Grams
Lime
1 Piece
Fresh coriander
15 Grams

Tips for fussy eaters

Keep the spices mild. Serve with regular jasmine rice if brown rice isn't a favourite.

Pro tip

Remove the almond flakes from the pan the moment they start to brown. They go from being toasted to being burnt in a matter of seconds!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep

Rinse and drain the chickpeas in a colander. Peel and finely chop the brown onion. Peel and crush the garlic. Peel and grate the ginger. Split the cardamom pods open with a back of a knife. Boil the measured water and dissolve the stock cube in it.
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2 Boil rice

Add the basmati rice, measured water and salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving.
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3 Start curry

Meanwhile, heat a large pan over a medium heat with a drizzle of oil. Add the onion and cook with a pinch of salt for 5 min until translucent. Add the garlicgingercardamom podsgaram masalacoriandercuminchilli (spicy!)), turmeric and black pepper. Cook for 2 min further.
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4 Add and simmer

Add the drained chickpeas and the stock to the pan. Cover the pan with a lid and simmer over a low heat for 10-15 min.
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5 Toast and slice

Meanwhile, toast the almond flakes in a hot, dry pan for 2 min or until starting to brown (see pro tip). Transfer them to a plate and set aside. Slice the lime into wedges and chop the fresh coriander.
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6 Finish and serve

Finally fold the cashew cream cheese into the curry sauce. Check the seasoning. Serve the chickpea pasanda over the rice and sprinkle with the toasted almond flakes. Garnish with the lime wedges and chopped coriander.

Tips for fussy eaters

Keep the spices mild. Serve with regular jasmine rice if brown rice isn't a favourite.

Pro tip

Remove the almond flakes from the pan the moment they start to brown. They go from being toasted to being burnt in a matter of seconds!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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