Egg and Vegetable Curry
Very versatile KNORR Chinese Lemon Sauce mixed with some KNORR Patak’s Korma Paste creates a mild flavoured and delicious sauce for this vegetable curry.
Ingredients per serve
Egg and Vegetable Curry
−
+
€73.3
Eggs
Eggs
/x
10.0 x
0%
Sauce
KNORR Patak's Korma Paste 1.05 kg
/g
50.0 g
0%
KNORR Chinese Lemon Sauce GF 2kg
/g
500.0 g
0%
Vegetables
Potatoes
/g
300.0 g
0%
Broccoli
/g
286.0 g
0%
Zucchini
/g
300.0 g
0%
Carrots
/g
204.0 g
0%
/
Eggs
-
Eggs 10.0 x
Sauce
Vegetables
-
Potatoes 300.0 g
-
Broccoli 286.0 g
-
Zucchini 300.0 g
-
Carrots 204.0 g
Preparation
-
Eggs
- Hard-boil the eggs, peel and set aside for use.
-
Sauce
- Combine KNORR Patak’s Korma Paste and KNORR Chinese Lemon Sauce GF together and set aside for use.
-
Vegetables
- Wash, peel and dice the potatoes, boil or steam until soft. Steam the remaining vegetables until tender.
- Heat a little oil in a large fry pan and lightly stir fry the vegetables. Add the sauce and continue to cook for 5 more minutes.
- Serve with the chopped eggs on top.
-
Serving Suggestion
- Serve with steamed rice or a sesame topped roll.
Tip - Vegetables can be prepared and cooked in advance and stored in a cool room ready to stir-fry.
