PASANDA CURRY

HEAT LEVEL: Mild

SERVES: 2

COOKING TIME: 25 minutes

Vegetarian & Vegan Options

Pasanda is perfect for the whole family who don’t like spicy food. A rich, creamy, mild curry made with yogurt, cream, spices and ground almonds, it's quick to prepare and on the table in half an hour!

This Pasanda Curry recipe uses the Great Northern Spice Dhansak Curry Blend.

PASANDA CURRY BLEND - 60g

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INGREDIENTS

• 2 tablespoons of Great Northern Spice Pasanda Curry Blend

• 4 large boneless and skinless chicken thighs, diced

• 2 tablespoons olive oil

• 2 teaspoons garlic paste/purée

• 2 teaspoons chopped ginger/ginger purée

• 1 brown onion, finely diced

• 240ml natural yogurt

• 60ml double cream

• 3 tablespoons ground almonds

• 1 cup of fresh or frozen green peas

VEGETARIAN & VEGAN OPTIONS

• Paneer cheese (v), sweet potato or chickpeas

• Add green beans, mushrooms, red and green peppers

• Handful of spinach leaves, de-stalked

• 60ml plant based cream

• 240ml plant based yogurt

HOW TO COOK

1. In a large frying pan on a medium heat, add 2 tablespoons of olive oil and the diced onion, then fry until sautéed. Stir occasionally for approx 4 minutes.

2. Next, add the chicken or vegetables and cook all over, stir occasionally until the chicken is sealed. Approx 5 minutes.

3. Add the ginger, garlic and 2 tablespoons of our Pasanda Curry Blend. Stir in until chicken and is coated and cook for a further 8 minutes.

4. Add the yogurt, cream, ground almonds and green peas. Bring to a gentle boil, then simmer for 6-8 minutes, stirring occasionally until the chicken is thoroughly cooked or your vegetables are soft. Be careful not to let the cream or yogurt curdle or boil.

5. Serve with basmati or wholegrain rice.

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