Vegetable Pasanda

A Vegetable Pasanda is one of my favourite takeaway curry options. It’s a very mild curry, but it certainly isn’t boring, it’s packed with gorgeous nutty, aromatic flavours.

Whilst on lock down, I was craving my Pasanda fix, but couldn’t bring myself to order the full fat takeaway option made with ghee and double cream, as I’d done nothing but eat, blog and watch box sets for weeks on end. Instead, I set about creating a healthier version of my favourite curry. This version is made with no fats at all, just a small amount of olive oil, spices, nuts, veg and coconut milk, making it completely vegan and pretty healthy, meaning you can eat it guilt-free! You just have to decide whether you’re going to have it with rice or chips and how many bajhi’s, samosas, sides and naans your conscience will let you have with it. Oh, and don’t forget the cold glass of beer or wine to go with it, that’s obligatory!

Ready in 40 mins (10 mins prep, 30 mins cook) – Serves 2

Ingredients:

1 large red onion, finely diced
2 tablespoons of olive oil
2 garlic cloves, crushed and finely chopped
1 tablespoon of grated ginger (fresh or out of a jar, just not dried)
1 teaspoon of turmeric
2 tablespoons of garam masala
1 bay leaf
1 vegetable stock cube
200mls of water
100g of frozen peas
100g of mushrooms, washed and sliced
100g of butternut squash
75g of ground almonds
1 tin of coconut milk

Method:

Put a large pan on a medium heat on the hob and add the oil and onion.
Cook for about 5 mins until the onion starts to brown.

Add the garlic, ginger, turmeric, garam masala and the bay leaf.
Mix well and cook for a few mins until the spices are fragrant. Add a little more oil if it looks too dry, you don’t want to burn the spices.

Add the stock cube, water and veg and mix well.
Turn the heat down slightly, cover with a lid, upturned heat-proof dish or piece of kitchen foil and simmer for 5 mins, stirring regularly.