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  1. Inspiring food service recipes for Australia

Egg and Vegetable Curry

Egg and Vegetable Curry – Recipe

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.

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Ingredients per serve

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Eggs

  • Eggs 10.0 x

Sauce

Vegetables

  • Potatoes 300.0 g
  • Broccoli 286.0 g
  • Zucchini 300.0 g
  • Carrots 204.0 g

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.

...

Preparation

  1. Eggs

    • Hard-boil the eggs, peel and set aside for use.

  2. Sauce

    • Combine KNORR Patak’s Korma Paste and KNORR Chinese Lemon Sauce GF together and set aside for use.

  3. 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.

  4. 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.

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