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Vegetable Curry

Vegetable Curry

The unique combination of masala, coriander and vegetables makes this a complete feast for the senses. Our vegetable curry recipe is a delicious dish if you are feeling adventurous and want to try something new this week!

  • Cook

    mins

  • Difficulty

  • Prep

    mins

  • serves

  • 2 carrots, diced
  • 200 g cauliflower cut into small florets
  • 100 g frozen peas
  • 100 g French beans, roughly chopped
  • 1 large potato, diced
  • 1 tbsp vegetable oil
  • 1 clove garlic, crushed
  • ½ tbsp garam masala
  • 1 Knorr Curry Flavour Pot

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

135kcal

Energy (kJ)

564kJ

Protein (g)

3.4g

Carbohydrate incl. fibre (g)

21.8g

Carbohydrate excl. fibre (g)

17.1g

Sugar (g)

3.8g

Fibre (g)

4.7g

Fat (g)

4.4g

Saturated fat (g)

0.8g

Unsaturated fat (g)

3.3g

Monounsaturated fat (g)

0.8g

Polyunsaturated fat (g)

2.1g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

263mg

Salt (g)

0.65g

Vitamin A (IU)

5284IU

Vitamin C (mg)

33.5mg

Calcium (mg)

47mg

Iron (mg)

1.94mg

Potassium (mg)

574mg

Total

539kcal

2255kJ

13.8g

87.2g

68.4g

15.0g

18.8g

17.8g

3.4g

13.3g

3.2g

8.4g

0.1g

0mg

1050mg

2.62g

21134IU

134.1mg

187mg

7.76mg

2296mg

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  • 1 Bring 1 litre of water to the boil. Blanch the vegetables individually in water until tender. Reserve 300ml of blanching water.
  • 2 Heat vegetable oil in a large frying pan. Add the garlic and cook for 2 minutes. Add the garam masala and Knorr Curry Flavour Pot. Stir in the reserved water, add the blanched vegetables, simmer for 5 minutes.
  • 3 Garnish with the coriander if desired.
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