Ingredients per serve

+

To Cook

Preparation

  1. To Cook

    • Dice all vegetables into 3 cm cubes. Heat oil in a large pan. Sauté onion, sweet potato and carrots for 10 minutes, add KNORR Patak’s Mild Curry Paste for the last few minutes. 
    • Mix KNORR Vegetable Booster with 1 L of warm water. Add to pan along with KNORR Mild Curry Paste and KNORR Pronto Napoli. Simmer for 30 minutes then add eggplant. Continue cooking for 15 minutes or until all vegetables are tender. 
    • Stir through chopped coriander and silverbeet, cook for a further 5 minutes until silverbeet is wilted.
  2. To Serve

    • Serve tagine with lemon scented cous cous or steamed brown rice.
  3. Tip

    • Try adding other vegetables like capsicum, zucchini or green beans if desired.
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