HeartSong Normandie Recipes: Spinach and Chickpea Pasanda Curry

 

This spinach and chickpea pasanda curry is a real favourite here at HeartSong Normandie and I've made it countless times, with various combinations of different veg and proteins - the base curry sauce is so good I think it goes well with anything. Just use any of you favourite ingredients. Our spinach and chickpea pasanda is delicious served with rice or flatbreads. Food to make you feel good. Bon appetit! 

Spinach and Chickpea Pasanda Curry 

HeartSong Normandie Recipes

• ingredients: 
• 600g frozen spinach leaves
• 2 x 800g tins cooked chickpeas drained
• 1 large onion finely chopped
• 4 cloves garlic crushed
• 1 (or to taste) fresh green chilli - finely chopped 
• 3 tomatoes - finely chopped
• 3 tablespoons raisins
• 4 tablespoons cashews
• 4 green cardamom pods - bruised
• 1 tablespoon garam masala
• 1 tablespoon tandoori masala
• ½ teaspoon turmeric
• 100ml plain yogurt
• 50ml double cream
• water 
• salt and pepper to taste
• 2 tbsp vegetable oil 
• 
  

to garnish (optional): 

crispy fried onion

chopped fresh coriander

makes enough for 8-10 people 
cooking/preparation time: about 1 hour 

method: 
make a paste with the cashews and raisins and about 150ml water using a pestle and mortar or food blender

cook the frozen spinach according to packet instructions then drain and leave to one side

heat the vegetable oil in a large deep frying/casserole pan then fry the onion until soft and lightly golden

add the garlic, chilli and cardamon pods and fry for a few minutes

add the garam masala, tandoori masala and turmeric along with the raisin/cashew paste and fry for a further two minutes

add the chickpeas and cooked spinach and cook for a few minutes, stirring well to coat in the spices

add the chopped tomato, yogurt and double cream, enough water to cover and make a thick sauce and simmer for 30-45 minutes

season to taste, garnish with crispy fried onions, fresh coriander and serve with rice or flat breads

recipe hints and tips: 

It's easy to make this a vegan/dairy free recipe by substituting the double cream and yogurt with plant-based alternatives such as coconut, soya and rice dairy free options. 

This recipe freezes really well and is great for batch cooking, and to reheat for a quick and easy meal another day.  

recipe inspired and adapted from The Curry Guy

Say bonjour and join us at HeartSong Normandie

Singing at the seaside - Singing retreat holiday September 2023 on the Normandy Coast, France