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vegetable pasanda served with rice

Vegetable Pasanda

A lovely family friendly curry recipe
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 people
Calories: 218
Ingredients Method Nutrition

Ingredients
  

  • 1 tbsp sunflower oil
  • 1 onion (peeled and chopped)
  • 2 cloves garlic (peeled and finely chopped)
  • 280 g carrots (2 medium carrots, peeled and chopped)
  • 320 g cauliflower (half a small head of florets)
  • 1 tsp garam masala
  • 1 tsp coriander (ground)
  • 1 tsp cumin (ground)
  • 250 g natural yoghurt (soy)
  • 3 tbsp ground almonds
  • 1/2 tsp salt
  • 1/2 tsp turmeric
  • 4 cardamon pods
  • 1 tbsp fresh ginger (grated)
  • 120 ml water
To Serve
  • 1 bunch fresh coriander (cilantro)
  • 2 tbsp flaked almonds (toasted)

Method
 

  1. Open the cardamon pods and collect the little seeds inside. Grind with a pestle and mortar.
  2. Heat a tablespoon of oil in a pan. Add the onion and garlic and cook for around 5 minutes until the onion is soft.
  3. Add the garam masala, ground coriander, cumin, turmeric, salt, ground cardamon and grated ginger to the pan and stir in with the onions. Cook for two minutes.
  4. Add the natural yoghurt, sliced carrots, cauliflower florets and ground almonds to the pan along with 120 ml of water.
  5. Bring to a boil stirring regularly, then bring to a gentle simmer and cook for another 20 minutes, stirring occasionally.
  6. Serve with cooked rice, some flaked roasted almonds and fresh coriander (cilantro).

Nutrition

Calories: 218kcalCarbohydrates: 22gProtein: 8gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 8mgSodium: 398mgPotassium: 760mgFiber: 7gSugar: 10gVitamin A: 11898IUVitamin C: 47mgCalcium: 178mgIron: 2mg

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