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.
Ingredients per serve
Vegetable and Egg Korma Curry
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€0.0
Method
Oil
/ml
50.0 ml
0%
KNORR Patak's Korma Paste 1.05 kg
/g
125.0 g
0%
Water
/ml
500.0 ml
0%
KNORR Vegetable Booster 2.4 kg
/g
13.0 g
0%
Butternut pumpkin, diced
/g
350.0 g
0%
Cauliflower, trimmed, cut into florets
/g
250.0 g
0%
Broccoli, trimmed, cut into florets
/g
250.0 g
0%
Zucchini, chopped
/g
200.0 g
0%
Cream
/ml
300.0 ml
0%
Hard-boiled eggs, quartered
/x
10.0 x
0%
Serving Suggestion
Steamed Coriander Rice, To Serve
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0.0
0%
Garden Salad, To Serve
/
0.0
0%
/
Method
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Oil 50.0 ml
-
Water 500.0 ml
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Butternut pumpkin, diced 350.0 g
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Cauliflower, trimmed, cut into florets 250.0 g
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Broccoli, trimmed, cut into florets 250.0 g
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Zucchini, chopped 200.0 g
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Cream 300.0 ml
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Hard-boiled eggs, quartered 10.0 x
Serving Suggestion
-
Steamed Coriander Rice, To Serve
-
Garden Salad, To Serve
Preparation
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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.
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Stir through cream and eggs and simmer for another 2-3 minutes.
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Serving Suggestion
- Serve Korma curry accompanied with coriander rice and garden salad.
