Chickpea Pasanda Curry
with Basmati Rice
Flavourful, easy-to-make, vegan comfort curry!
Cals 723 · Prot 19 · Carbs 125 · Fat 24
Vegan
30 min
Flavourful, easy-to-make, vegan comfort curry!
Cals 723 · Prot 19 · Carbs 125 · Fat 24
Vegan
Ingredients
Curry
Chickpeas
240 Grams
Brown onion
1 Piece
Garlic cloves
3 Piece
Ginger
30 Grams
Cardamom pods
4 Piece
Water
400 ML
Vegetable stock cube
15*
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
1*2*
30 Grams
Lime
1 Piece
Fresh coriander
15 Grams
Allergens
*15 Celery, *2 Tree Nuts, *1 Peanuts
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.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3017 / 723 |
| Fats (g) | 23.5 |
| of which saturated (g) | 12.4 |
| Carbohydrates (g) | 125 |
| of which sugars (g) | 7.4 |
| Fibers (g) | 12.4 |
| Proteins (g) | 18.8 |
| Salt (g) | 1.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
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 0.5 stock cube in it.
2 Boil rice
- Add the basmati rice, measured water and salt to a pan with a lid.
- Bring to a boil over a high heat.
- Once boiling, reduce the heat to low and cover.
- Cook for 10-12 min or until the water is absorbed and the rice is cooked.
- Remove the pan from the heat.
- Keep covered until serving.
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.
4 Simmer
- Add the drained chickpeas and the stock to the pan.
- Cover the pan with a lid.
- Simmer over a low heat for 10-15 min.
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.
- Set almond flakes 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!
6 Serve
- Finally fold the cashew cream cheeze into the curry sauce.
- Check the seasoning.
- Serve the Chickpea Pasanda Curry with Basmati Rice.
- Sprinkle with the toasted almond flakes.
- Garnish with the lime wedges and chopped coriander.
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