Vegetable Curry

Vegetable Curry

  • 4

    Number of People

  • Cheap

    Cost

  • Easy

    Difficulty

  • Preparation time

  • Cooking time

Ingredients

  • 2 tbsp Sunflower oil
  • 300 g chopped onion
  • 200 g Trimmed fine green beans, cut in half
  • 300 g Carrots, thinly sliced
  • 400 g Cauliflower, cut into 2.5 cm florets
  • 800 g Canned chopped tomatoes
  • 125 ml Water
  • 140 g Korma Curry Paste (jar)
  • 100 ml 18% cream
  • 4 tbsp Chopped fresh coriander

Preparation

Add oil to pan and cook onion for 2-3 minutes or until soft.

Add the remaining ingredients, except the cream to the bowl a a few pieces of coriander.

Cover and let cook for about 15 minutes or until the vegetables become cooked.

Stir in cream and season. Sprinkle some coriander on top of the curry.

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