One Tray Pasanda
This One Tray Vegan Pasanda recipe is one of the creamiest curries we've ever made. A delicious plant-based curry to tickle the tastebuds and had some spice to your night in. The flavour profile is deep and rich and totally totally delicious. An excellent choice if you're looking for an insanely tasty vegan dinner recipe.
Servings
Ingredients
For the curry
<item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>1 tsp chilli flakes<item-todo-done><item-todo-done>1 tsp turmeric<item-todo-done><item-todo-done>1 tsp ground cumin<item-todo-done><item-todo-done>1 tsp garam masala<item-todo-done><item-todo-done>½ tsp chilli powder - optional<item-todo-done><item-todo-done>1 cauliflower - broken into florets<item-todo-done><item-todo-done>500g carrots<item-todo-done><item-todo-done> big pinch salt<item-todo-done><item-todo-done> big pinch pepper<item-todo-done><item-todo-done>1 x 400g can of coconut milk<item-todo-done><item-todo-done>50g ground almonds<item-todo-done><item-todo-done>2cm piece of fresh ginger<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>200g green beans<item-todo-done>
To serve
<item-todo-done> basmati rice<item-todo-done><item-todo-done>250g coconut yoghurt<item-todo-done><item-todo-done>30g flaked almonds<item-todo-done><item-todo-done>20g coriander leaves<item-todo-done>
Ingredients
For the curry
<item-todo-done>4 tbsp vegetable oil<item-todo-done><item-todo-done>2 tsp chilli flakes<item-todo-done><item-todo-done>2 tsp turmeric<item-todo-done><item-todo-done>2 tsp ground cumin<item-todo-done><item-todo-done>2 tsp garam masala<item-todo-done><item-todo-done>1 tsp chilli powder - optional<item-todo-done><item-todo-done>2 cauliflower - broken into florets<item-todo-done><item-todo-done>1000g carrots<item-todo-done><item-todo-done> big pinch salt<item-todo-done><item-todo-done> big pinch pepper<item-todo-done><item-todo-done>2 x 400g can of coconut milk<item-todo-done><item-todo-done>100g ground almonds<item-todo-done><item-todo-done>4cm piece of fresh ginger<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>400g green beans<item-todo-done>
To serve
<item-todo-done> basmati rice<item-todo-done><item-todo-done>500g coconut yoghurt<item-todo-done><item-todo-done>60g flaked almonds<item-todo-done><item-todo-done>40g coriander leaves<item-todo-done>
Before you start
Preheat oven to 180°C | Roasting tin | Grater
First prep and cook the veg
- Trim the cauliflower and break it into 3cm florets
- If your cauliflower has a lot of good-looking leaves, reserve them to add to the dish near the end
- Trim the carrots and cut them into 3cm chunks
- Spread the vegetables over a roasting tin and drizzle with the oil
- Season with big pinches of salt, pepper and the chilli flakes
- Toss to coat the vegetables with the oil and spices
- Put the tin in the oven for 15 minutes
Meanwhile, pour the coconut milk into a mixing bowl
- Add the ground almonds and stir
- Peel the ginger by scraping off the skin with a spoon then finely grate it
- Peel and grate the garlic
- Add the ginger, garlic, turmeric, cumin, garam masala and chilli powder, if using, to the bowl
- Stir everything together until it’s really well mixed
Finish the curry
- After 15 minutes, take the tin out of the oven and pour the coconut paste and green beans over the vegetables
- Put the tray back in the oven for 20 minutes, until the cauliflower pieces have started to blacken at the edges
- 10 minutes before the end of cooking, add any reserved leaves, if using
Remove the tin from the oven
- Stir through the coconut yoghurt
- Season to taste and add more chilli powder if you like a hotter curry
- Sprinkle over the flaked almonds and fresh coriander and serve