Vegetable Pasanda
A lovely family friendly curry recipe
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)
Instructions
- Open the cardamon pods and collect the little seeds inside. Grind with a pestle and mortar.
- Heat a tablespoon of oil in a pan. Add the onion and garlic and cook for around 5 minutes until the onion is soft.
- 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.
- Add the natural yoghurt, sliced carrots, cauliflower florets and ground almonds to the pan along with 120 ml of water.
- Bring to a boil stirring regularly, then bring to a gentle simmer and cook for another 20 minutes, stirring occasionally.
- 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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