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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

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  • Difficulty

  • Prep

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  • serves


  • 2 carrots, diced
  • 200g cauliflower cut into small florets
  • 100g frozen peas
  • 100g 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)

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Energy (kJ)

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Protein (g)

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Carbohydrate incl. fibre (g)

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Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

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Saturated fat (g)

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Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

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Salt (g)

0.00g

Vitamin A (IU)

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Vitamin C (mg)

0.0mg

Calcium (mg)

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Iron (mg)

0.00mg

Potassium (mg)

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Total

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0.0g

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0mg

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0.00g

0IU

0.0mg

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0.00mg

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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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