Chickpea & Goldenberry Pasanda
I've always loved a veggie pasanda but never made one from scratch. To be honest I thought it would be really difficult and I'd waste most of the ingredients once I'd made the curry. In fact, it turns out it's easy to make and tastes amazing! The ingredients last for months and can be used to make other curries, added to smoothies or why not make a turmeric latte or chai tea. I love chickpeas but this would also work with a mock meat or tofu. I added goldneberries as they're one of my favourite dried fruits, alternatively you could use sultanas or raisins.
Servings: 2 people
- 1 can chickpeas drained
- 1 cup coconut milk
- 1 tomato chopped
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 piece chopped ginger about 1" sq or tsp of powder
- 2 cups mixed frozen veg
- 1 handful goldenberries or sultanas
- 1 tbsp coconut sugar/maple syrup
- 2 tbsp wholemeal flour use plain if you wish
- 1/4 tsp cumin
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper use more if you like it spicy
- 2 whole cloves
- 1/2 tsp poppy seeds
- 1/2 tsp turmeric
- 1/2 tsp pink/sea salt
- 1/2 tsp coriander seeds or use the herb
- 1/2 tsp paprika
- 1 tsp garam masala
Heat 1 tbsp of oil in a pan and add the tomato, garlic, ginger and onion. Fry for a few minutes until ingredients have softened. Now add all the spices, seeds and sugar and fry for 2-3 minutes, turn off the heat. To a blender add coconut milk and on top add the cooked ingredients from the pan. Blend until you have a liquid. Add back to the pan on a medium heat and throw in the veg, chickpeas and berries. Stir together and simmer for 5 minutes, do not boil. Add the flour and stir in to thicken the sauce. Simmer for another 3-4 minutes then serve with rice, fresh coriander and why not have some nann bread, onion bhajis etc.
Curry can be frozen and reheated.
You can get many of the ingredients from amazon. I have a recommended list HERE.