Chickpea Pasanda Curry

with Brown Rice

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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

Bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 15-20 min or until tender. Drain once tender. 

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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!

Flavourful, easy-to-make, vegan comfort curry!

Cooking Time: 30 min

Cals 862 · Prot 31 · Carbs 113 · Fat 35

Dairy-Free

Ingredients

Number of people

Curry

Chickpeas 240 Grams
Brown onion 1 Piece
Garlic cloves 3 Pieces
Ginger 30 Grams
Cardamom pods 4 Pieces
Water 400 ML
Vegetable stock cube 1 Piece
Vegetable oil 1 Tbsp
Salt 1 Tsp
Garam masala powder 2 Grams
Coriander powder 2 Grams
Cumin powder 2 Grams
Chilli powder 2 Grams
Turmeric powder 2 Grams
Black pepper 1 Tsp
Vegan cashew cream cheese 110 Grams

Rice

Brown rice 150 Grams

To serve

Almond flakes 30 Grams
Lime 1 Piece
Fresh coriander 15 Grams

Flavourful, easy-to-make, vegan comfort curry!

Cooking Time: 30 min

Cals 862 · Prot 31 · Carbs 113 · Fat 35

Dairy-Free

Instructions

photo

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.

photo

2 Boil rice

Bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 15-20 min or until tender. Drain once tender. 

photo

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.

photo

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.

photo

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.

photo

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!

Ingredients

Number of people

Curry

Chickpeas 240 Grams
Brown onion 1 Piece
Garlic cloves 3 Pieces
Ginger 30 Grams
Cardamom pods 4 Pieces
Water 400 ML
Vegetable stock cube 1 Piece
Vegetable oil 1 Tbsp
Salt 1 Tsp
Garam masala powder 2 Grams
Coriander powder 2 Grams
Cumin powder 2 Grams
Chilli powder 2 Grams
Turmeric powder 2 Grams
Black pepper 1 Tsp
Vegan cashew cream cheese 110 Grams

Rice

Brown rice 150 Grams

To serve

Almond flakes 30 Grams
Lime 1 Piece
Fresh coriander 15 Grams
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