Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
Yes, add more spice- yes also: don’t add more cayenne I used an immersion blender- what I did use the high speed blender was to make a cashew cream that I added (cashews and soy milk, about 1:2) instead of adding any water- my husband and son love palak paneer and this modification made it perfect for them, along w using tofu cubes instead of chickpeas, although I’m sure chickpeas would make a great dish, also- maybe next time!
I made this and tripled the spices, added 1 tsp ground fenugreek, used one whole jalapeño with the seeds, a huge tomato so it was 2 cups instead of 1, and two pounds of spinach – I wasn’t clear on whether she meant to use two 1 lb bunches, or 1 lb total. It was delicious. I would add even more chickpeas next time.
One other thing – I added the spinach in batches and kept the lid on while it cooked, so it withheld lots of moisture, and therefore didn’t add the additional cup of water when puréeing, it didn’t need it.
I made this recipe tonight and felt it lacked… something. I tripled the spice and added about 3/4 tsp of salt. I didn’t increase the heat spice, it was enough. I added an additional can of chickpeas since the two cans seemed to be not enough.
So good. Thank you for the recipe.
Agree with all comments below that this recipe is delicious, but definitely at least double the spices- without it, I can only imagine that it would be bland. I just love how healthy AND delicious this recipe is. I am sure you will love it too!
This was really good. I doubled the spices like everyone else in the comments. All but the cayenne. Still spicy but delicious!
I also double or triple the spices for layers of full flavor, without it, I wouldn’t be WFPB. I cannot enjoy bland food 🙂
This is really good. I did increase spices but I always do. This is a keeper
What kind of tomatoes?
Love this recipe! I like how it’s not too spicy! I don’t/won’t eat spicy food. I have an Indian friend that makes it way too spicy! So this is perfect
Delicious! Thank you!
This is a go-to of ours. I do triple the spices, but the taste is delicious!
I am forever disappointed in the spice flavoring of almost all their recipes, this one included. It tastes very “American bland”. The flavors are nothing compared to what you get in a real Indian restaurant.
I at least double the herbs and spices to almost all recipes too.
I agree. I doubled, if not tripled most of the spices and the lime juice. That was all it needed and did the trick!