Chickpea Pasanda Curry

with Basmati Rice
Flavourful, easy-to-make, vegan comfort curry!
673 Reviews
Cals 733 · Prot 23 · Carbs 101 · Fat 15
Vegan
Try Hello Chef Now
30 min
Chickpea Pasanda Curry with Basmati Rice
Flavourful, easy-to-make, vegan comfort curry!
673 Reviews
Cals 733 · Prot 23 · Carbs 101 · Fat 15
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 cumin powder
4 Grams
Chilli powder
2 Grams
Turmeric powder
2 Grams
Black pepper
0.5 Tsp
Cashew cream cheeze 2*
110 Grams
Rice
Basmati rice
150 Grams
Water
300 ML
Salt
0.5 Tsp
To serve
Almond flakes 2*
30 Grams
Lime
1 Piece
Fresh coriander
15 Grams

Allergens

*2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

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

Instructions

Prep

1 Prep

Drain and rinse the chickpeas. Peel and finely chop the brown onion. Peel and mince 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.
Boil rice

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.
Start curry

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 garlic, ginger, cardamom pods, garam masala, coriander cumin, chilli (spicy!)), turmeric and black pepper. Cook for 2 min further.
Simmer

4 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.
Prep garnishes

5 Prep garnishes

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.
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!
Serve

6 Serve

Finally fold the cashew cream cheeze 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.
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