Creamy Vegetable Pasanda

Vegetable passanda in a bowl with rice in half of the dish and a hand with tattoos

Creamy Vegetable Pasanda

Perfect if you like a mild, creamy curry. Pasanda delivers the same silkiness as a korma but with a thicker sauce. Packed full of vegetables – you can use whatever is in the fridge, or even add some vegan chicken pieces!

Course Dinner

Cuisine Indian

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 290kcal

Author Jess & Dan

Ingredients

1 teaspoon oil
1 onion – diced
1 cinnamon stick
3 cardamom pods – lightly crushed so they crack but remain whole
1 tablespoon fresh ginger – finely chopped
3 cloves garlic – finely chopped
1 teaspoon turmeric powder
1.5 teaspoon garam masala
1.5 teaspoon ground coriander
⅛ teaspoon chilli powder
2 tablespoon tomato purée
3 tablespoon ground almonds – mixed with enough water to make a thick (paste around 6 tablespoon water)
1 cup water
400 g butter beans – drained and rinsed
2 courgettes ~450g – sliced into even pieces
6 carrots ~450g – sliced into even pieces
8 tablespoon vegan yoghurt – unflavoured/unsweetened
4 tablespoon almond flakes – you can buy toasted ones or toast them at home (as below)

Metric - US Customary

Instructions

Put a splash of oil in a large pan and bring to a medium heat.
1 teaspoon oil
Add the onion, cinnamon stick and cardamom pods, cooking until the onion is soft and translucent.
1 onion, 1 cinnamon stick, 3 cardamom pods
Chuck in the rest of the spices, garlic and ginger, then cook for a couple of minutes until fragrant.
1 tablespoon fresh ginger, 3 cloves garlic, 1 teaspoon turmeric powder, 1.5 teaspoon ground coriander, ⅛ teaspoon chilli powder
Next add the purée, almond paste and water. Stir it all together and bring up to a simmer.
2 tablespoon tomato purée, 3 tablespoon ground almonds, 1 cup water
Get the vegetables and butter beans in the pan, stir them through and simmer for 10 minutes, stirring occasionally. During cooking, if it starts to look a bit dry, add a bit more water – but remember we’ll be adding yoghurt at the end, which will add more sauce!
400 g butter beans, 6 carrots, 2 courgettes
While the veg is simmering, it’s a great time to toast the almond flakes! Put a frying pan over a low heat (no oil) and add the almond flakes. Stir them regularly and be careful not to burn them – they turn quickly! You’re looking for a golden-brown colour. Once they’re done set aside for later.
4 tablespoon almond flakes
After the vegetables and butter beans have simmered for 10 minutes, turn off the heat and stir through the yoghurt and a good pinch of salt (to taste).
8 tablespoon vegan yoghurt
Serve your vegetable pasanda topped with the toasted almond flakes.
4 tablespoon almond flakes

Nutrition