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
Method
-
Oil 50 ml
-
Water 500 ml
-
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
Serving Suggestion
-
Steamed coriander rice, to serve
-
Garden salad, to serve
Preparation
-
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.