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Vegetable and Egg Korma Curry
Vegetable and Egg Korma Curry – Recipe

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.

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Ingredients per serve

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Method

Serving Suggestion

  • Steamed Coriander Rice, To Serve
  • Garden Salad, To Serve

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.

...

Preparation

  1. 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.

  2. Serving Suggestion

    • Serve Korma curry accompanied with coriander rice and garden salad.
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