WEEK 40 CREME FRAICHE CHANGE Mushroom Pasanda
with Roast Cauliflower and Turmeric Rice
- Milk
Pasanda is a popular North Indian and Pakistani dish, typically made with lamb or chicken and cooked in a thick sauce made from a blend of cream, almonds and spices. We’ve given this classic dish a vegetarian twist, throwing in mushrooms, crunchy green beans, juicy raisins, and charred roasted cauliflower. The result is a deliciously mild curry with a nutty and creamy sauce that is bound to become a household favourite in no time at all.
Ingredients
225 grams
Chestnut Mushrooms
150 grams
Green Beans
1 bunch(es)
Coriander
1 unit(s)
Garlic Clove
300 grams
Cauliflower Florets
2 tsp
Ground Turmeric
1 sachet(s)
Vegetable Stock Powder
150 grams
Basmati Rice
½ sachet(s)
Ginger Puree
1 pot(s)
Pasanda Style Seasoning
40 grams
Raisins
112.5 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
100 milliliter(s)
Water for the Curry
300 milliliter(s)
Water for the Rice
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. 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, dissolve half the stock powder in the water (see ingredients for amount) in a large saucepan over high heat. When the water is boiling, pour in the rice and remaining turmeric and 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 and garlic and pasanda spice blend (don't add it all if you don't like spice). Stir and cook until fragrant, 2 mins.
Add the water (see ingredients for amount) and the remaining 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 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!
