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 50.0 ml
KNORR Patak's Korma Paste 1.05 kg 125.0 g
KNORR Patak's Korma Paste 1.05 kg
Order Now

x

Amazon AU

Unilever Food Solutions

Free Sample
Water 500.0 ml
KNORR Vegetable Booster 2.4 kg 13.0 g

KNORR Vegetable Booster 2.4 kg

Order Now Free Sample
Butternut pumpkin, diced 350.0 g
Cauliflower, trimmed, cut into florets 250.0 g
Broccoli, trimmed, cut into florets 250.0 g
Zucchini, chopped 200.0 g
Cream 300.0 ml
Hard-boiled eggs, quartered 10.0 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.