Mushroom Pasanda
with Roast Cauliflower and Turmeric Rice
Pasanda is a popular North Indian and Pakistani dish, typically made with lamb or chicken and cooked in a thick sauce made traditionally from a blend of cream and spices. We’ve given this classic dish a vegetarian twist by throwing in mushrooms, crunchy green beans, juicy raisins, and charred roasted cauliflower. The result is a deliciously mild curry with a creamy sauce that is bound to become a household favourite in no time at all.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
225
Chestnut Mushrooms
80
Green Beans
1
Coriander
1
Garlic Clove
300
Cauliflower Florets
1
Ground Turmeric
150
Basmati Rice
1
Pasanda Style Seasoning
1
Vegetable Stock Powder
40
Raisins
112.5
Creme Fraiche
(Contains Milk)
Not included in your delivery
Water
100
Water for the Curry
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Thinly slice the mushrooms. Trim the tops from the green beans, then chop into thirds. Finely chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press).
Pop the cauliflower florets onto a baking tray, drizzle over a splash of oil and season with salt and pepper. Sprinkle on half the turmeric and rub into the cauliflower. TIP; Use gloves to do this is you don't want your hands to get stained by the turmeric. Roast the cauliflower on the middle shelf of your oven until golden and charred at the edges, 15-20 mins. Turn half way through cooking.
Meanwhile, pour the water (see ingredients for amount) in a large saucepan over high heat. When the water is boiling, pour in the rice, 0.25 tsp of salt and the remaining turmeric. Cover with a lid, lower the heat to medium, cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. Tip: The rice will finish cooking in its own steam.
Meanwhile, heat a splash of oil in another large saucepan over medium-high heat. Add the mushrooms. Cook, stirring frequently until the mushrooms have browned, 5-6 mins. Add the easy ginger, garlic and pasanda spice blend (don't add it all if you don't like spice). Stir and cook until fragrant, 1-2 mins.
Add the water (see ingredients for amount) and the stock powder, stir to dissolve the stock and bring to the boil. Once boiling, lower the heat to medium, add the green beans and raisins and pop the lid on. Simmer until the beans are tender, 6-8 mins. Remove the lid, add the creme fraiche and simmer for 3-4 mins more. Taste and add salt and pepper if necessary. Get ready to serve.
Fluff up the rice with a fork and stir in half the coriander. Share the rice between your plates, then spoon the mushroom curry over and around. Arrange the cauliflower florets on top and finish with a sprinkling of the remaining coriander. Enjoy!
