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‘Creamy’ vegetable pasanda

'Creamy' vegetable pasanda

Total Time
35 min
15 min
20 min
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.


Brown onion

1 medium, chopped


2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Curry powder

1 tbs, mild

Ground turmeric

1 tsp


1 tbs

Unsweetened almond milk

2 cup(s), (500ml)

Vegetable stock

150 ml


2 medium


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)


1 medium, cut into wedges, to serve

Oil spray

1 x 3 second spray(s)


  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.


Curry, without soy yoghurt added, can be frozen in a container for up to 1 month. Thaw overnight in the fridge. Reheat in a large saucepan over medium heat until hot, then stir in yoghurt. Serve with brown rice, cauliflower ‘rice’ or mini naan breads.