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A recipe for Kasundi Chickpea curry

Sunday, October 2, 2016

I love experimenting with new flavours and ingredients and this Kasundi Indian Pickle from Passion Preserved is my new favourite.  I had the pleasure of meeting Claire from Passion Preserved at the artisan food market at the Inns Market and bought a couple of her pickles which are delicious just on their own. Kasundi is […]


I love experimenting with new flavours and ingredients and this Kasundi Indian Pickle from Passion Preserved is my new favourite.  I had the pleasure of meeting Claire from Passion Preserved at the artisan food market at the Inns Market and bought a couple of her pickles which are delicious just on their own.

Kasundi is tradionally a fiery indian condiment and Claire’s recipe does not disappoint as it has a real spicy kick!  I have been adding it to loads of things but my best creation by far is this chickpea and courgette curry.  The paste itself has courgettes in it so I thought they would make an excellent addition to the dish and complement the texture of the chickpeas.  I served the dish with cauliflower rice, which is a lighter and healthier alternative to real rice.  You can find instructions for how to make cauliflower rice here

The recipe and instructions for the curry are below.

Ingredients

  • 1 x 400g can of chickpeas (drained
  • 1 courgette
  • 2 spring onions
  • 2-3 tblsps Kasundi pickle
  • 3 tblsps natural yoghurt (add more if you would like it mllder)
  • 1 spray of vegetable oil

Instructions

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