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Traditional Vegetable Curry

Traditional Vegetable Curry 
  • 6 People
  • 30 min.
  • intermediate 
This Vegetable Curry is packed with fortified nutrients and goodness to make a wholseome meal for the whole family to enjoy. 
Ingredients
  • 3 Knorrox beef stock cubes
  • 400 grams Knorrox beef soup
  • 1 large eggplant / aubergine (keep in cold water to avoid colour change)
  • 3 onions chopped
  • 1 packet curry leaves
  • green pepper chopped
  • yellow pepper chopped
  • red pepper chopped
  • 3 carrots sliced
  • 15 ml (1 tbsp) garlic and ginger mix
  • 125 ml cooking oil
  • 30 ml (2 tbsp) Rajah Mild & Flavourful curry powder
  • 15 ml (1 tbsp) biryani mix
  • 200 ml water
Cooking Method

  1. Heat oil in a pot and add onions, a handful of curry leaves, ginger & garlic. Fry onions until golden brown.

  2. Add sliced green pepper, yellow pepper, red pepper and fry consistently.

  3. Add 2 teaspoons of curry powder, breyani mix, Knorrox Beef Stock Cubes, then stir and avoid burning.

  4. Lower the heat and add 200ml of water and bring to the boil. Heat through for 15 mins and then add the sliced carrots and aubergine.

  5. Stir in Knorrox Beef Soup for thickening and meaty flavour. Allow simmering.

  • Nut Free
  • Dairy Free
  • Gluten Free

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