Photo of 'Creamy' vegetable pasanda by WW

'Creamy' vegetable pasanda

Points® value
Total Time
2 hr 40 min
15 min
2 hr 25 min
On nights when nothing but an Indian-style curry will do, turn to this deliciously mild version. It’s packed with veg in a creamy-style sauce that you can mop up with naan bread.


Calorie controlled cooking spray

4 spray(s)


1 medium, diced


2 clove(s), crushed

Root Ginger

2 teaspoon(s), grated

Cardamom Pods

2 teaspoon(s), with a rolling pin

Curry Powder

1 tablespoon(s), mild


1 teaspoon(s)


1 tablespoon(s), level

Unsweetened almond drink

500 ml

Vegetable stock cube

½ cube(s), 150ml vegetable stock

Cauliflower, Raw

350 g, florets

Carrots, raw

350 g, cut into large pieces

Green Beans

200 g, trimmed and halved

Flaked almonds

20 g

Desiccated Coconut

20 g

Cauliflower rice

600 g

Plain Soya Yogurt

75 g


  1. Mist a large nonstick frying pan with cooking spray and fry the onion over a medium heat for 6-8 minutes until soft. Stir in the garlic, ginger and cardamom pods and cook for 2 minutes, then add the curry powder and turmeric and cook for 30 seconds.
  2. In a small jug, mix the cornflour with enough of the almond drink to make a smooth paste, then add this to the pan, along with the remaining almond drink and the stock. Simmer gently for 10 minutes.
  3. While the sauce is cooking, bring a large pan of water to the boil. Add the carrots and cook for 1 minute, then add the cauliflower and cook for another 1 minute, and then add the beans and cook for 2 minutes. Drain the veg well, then stir them into the sauce. Cover with a lid and cook for 5 minutes.
  4. Crumble the almonds into a separate frying pan to break them up a bit. Add the coconut and toast together over a medium heat until golden and fragrant. Meanwhile, cook the cauliflower rice to pack instructions.
  5. Remove the curry from the heat and stir in the yogurt. Season to taste, scatter over the toasted almonds and coconut and serve with the cauliflower rice and lime wedges on the side.