Vegan Pasanda
- 10 minutes
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Prep time ![]()
Ready in
- 2 portions
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Servings - Easy
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Difficulty
Ingredients
- 1 tbsp olive oil
- 1 brown onion
- 2 tsp ginger puree
- 2 tsp garlic puree
- 2 tsp garam masala
- 1 tsp turmeric
- 1 large tomato chopped
- 50 grams ground almonds
- 50 grams coconut cream
- 100 ml water
-
150 ml Elmlea Plant Double
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- 350 grams diced, mixed vegatables (carrots, mushrooms, squash, sweet potato)
- 2 handfuls spinach or other leafy greens
- basmati rice to serve
- 4 tbsp flaked toasted almonds to sprinkle on top
- Lemon or lime wedges
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Heat olive oil in a large pan over a medium heat. Add the onion along with a large pinch of salt and pepper. Cook gently until the onion has softened. Add ginger and garlic puree and stir well before adding in the spices and letting them cook for a couple of minutes
- Add the tomato, ground almonds, coconut cream and water and stir gently to combine
- Add in the vegetables and bring to a simmer. Reduce the heat slightly and allow to bubble for 10-15 minutes until the vegetables are tender. Stir occasionally so it doesn’t stick. In the final 5 minutes stir in Elmlea Plant Double
- Add one handful at a time of your spinach or greens and stir through to allow to wilt
- In two serving bowls, add the rice and Pasanda, finish with a sprinkling of toasted flaked almonds and a wedge of lemon or lime if you wish
