Vegetable Curry Recipe

The ever popular, mild but full of flavour, vegetable curry recipe from Kloof KWIKSPAR in KZN.

Difficulty

Prep Time

25 minutes

Cooking Time

25 minutes

Serves

Serves: 5 - 6
Print Recipe

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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