/getattachment/067656e9-a351-4c11-9627-f6ae91bd9652/Vegetable-Curry.aspx
Vegetable Curry Recipe
The ever popular, mild but full of flavour, vegetable curry recipe from Kloof KWIKSPAR in KZN.
Recipe Ingredients
-

1 medium onion, finely chopped
-
8 ml ginger garlic mix
-
5 ml turmeric powder
-
25 ml curry powder
-
3 medium SPAR Freshline potatoes, cubed
-
1 large tomato, chopped
-
250 g fresh shelled peas
-
2 stems curry leaves
-
375 g green beans, trimmed and diced
-
2 large SPAR Freshline carrots, peeled and diced
-
10 ml salt
-
375 ml hot water
-
handful fresh coriander, roughly chopped
Recipe Method
1. Prepare all the vegetables and ready to use.
2. Heat the oil in a medium pot and sauté the onions until golden.
3. Add the ginger garlic mix and cook for a minute. Stir in the turmeric and curry powders.
4. Add all the vegetables with salt and simmer with lid on for 5 minutes.
5. Add water, bring to the boil and cook uncovered for 20 minutes until gravy thickens.
6. Garnish with dhania
Hints & Tips
Typical Nutritional Information (ready-to-eat) |
Per 100g |
Per Serving (260g) |
Energy (kJ) |
227 |
597 |
Total protein (g) |
1.9 |
5 |
Carbohydrate (g) |
6.6 |
17.4 |
Total fat (g) |
1 |
2.6 |
of which: Saturated fat (g) |
0.15 |
0.4 |
Trans fat (g) |
0 |
0 |
Mono-unsaturated fat (g) |
0.54 |
1.40 |
Polyunsaturated fat (g) |
0.17 |
0.44 |
Cholesterol (mg) |
0 |
0 |
Dietary fibre (g) |
2.8 |
7.4 |
Total sodium (mg) |
152 |
399.8 |
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