Vegetable and Egg Korma Curry

The mild creamy flavour of this curry will suit all palates. With plenty of tender vegetables and eggs instead of meat as a protein alternative, this curry provides a well-rounded nutritious meal for residents and plenty of compliments for the kitchen.

Oil 50 ml
KNORR Patak's Korma Paste 1.05 kg 125 g
KNORR Patak's Korma Paste 1.05 kg
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Water 500 ml
KNORR Vegetable Booster 2.4 kg 13 g

KNORR Vegetable Booster 2.4 kg

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Butternut pumpkin, diced 350 g
Cauliflower, trimmed, cut into florets 250 g
Broccoli, trimmed, cut into florets 250 g
Zucchini, chopped 200 g
Cream 300 ml
Hard-boiled eggs, quartered 10 x

Method
- Heat oil in a large saucepan over medium heat. Add Knorr Patak’s Korma Paste and cook for 3 minutes, then add water and Knorr Vegetable Booster. Bring to the boil.
- Add pumpkin and cook for 10 minutes before adding cauliflower, broccoli and zucchini. Cook for further 10 minutes until all the vegetables are tender.
- Stir through cream and eggs and simmer for another 2-3 minutes.
Serving Suggestion
- Serve Korma curry accompanied with coriander rice and garden salad.