'Creamy' vegetable pasanda
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
On nights when nothing but an Indian-style curry will do, turn to this mild, fragrant version. It’s packed with vegetables in a deliciously, ‘creamy’ sauce.
Ingredients
Brown onion
1 medium, chopped
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Curry powder
1 tbs, mild
Ground turmeric
1 tsp
Cornflour
1 tbs
Unsweetened almond milk
2 cup(s), (500ml)
Vegetable stock
150 ml
Carrot(s)
2 medium
Cauliflower
350 g
Green string beans
200 g
Flaked almonds
2 tbs
Shredded or desiccated coconut
1 tbs
Plain soy yoghurt, (up to 3% sugar)
¼ cup(s), (60g)
Lime(s)
1 medium, cut into wedges, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook onion, stirring, for 3-4 minutes, until soft. Add garlic, ginger, curry powder and turmeric and cook, stirring, for 1 minute or until fragrant.
2
Mix cornflour and ½ cup (125ml) milk to a smooth paste in a small jug, then stir into pan with a remaining 1½ cups (375ml) milk and vegetable stock.
3
Cut carrots into 1cm-thick batons and 350g cauliflower into florets. Add to pan and cook, stirring, until mixture comes to the boil. Reduce heat and simmer, covered, for 10 minutes. Stir in green beans.
4
Simmer, covered, for a further 2 minutes. Meanwhile, stir almonds and coconut in a small frying pan over a medium-low heat until light golden. Remove curry from heat. Stir in yoghurt and season with salt and pepper. Scatter over toasted almonds and coconut and serve with lime wedges.
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