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
- Array
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Looks yummy – any suggestions on a substitute for the paste unless Claire can ship me some in Texas
hi Sarah- thanks for the comment- you would love this! Try a brinjal (aubergine) pickle if you can get it- it works really well!
This looks fab- I am gluten free so this is perfect for me!
thanks for the comment Maisie- I hope you like it!