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One Tray Pasanda

One Tray Pasanda
One Tray Pasanda

This one tray vegan Pasanda recipe is one of the creamiest curries we've ever made. A delicious plantbased 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.

Ingredients
Method

Ingredients

  • 1 head cauliflower (about 500g)
  • 500g carrots
  • 2 tbsp vegetable oil
  • a big pinch of salt
  • a big pinch of black pepper
  • 1 tsp chilli flakes
  • 1 x 400ml tin full-fat coconut milk
  • 50g ground almonds
  • 2cm piece fresh ginger
  • 2 garlic cloves
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1⁄2 tsp chilli powder, optional
  • 200g green beans
  • 250g coconut yoghurt
  • 30g flaked almonds
  • 20g fresh coriander

Method

  1. 1.

    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


    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 and 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