Vegetable Curry

Vegetable Curry

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Our vegetable curry recipe is a delicious dish if you are feeling adventurous and want to try something new this week.

  • Recipe serves4
  • Preparation time20 minutes
  • Cooking time25 minutes


  • ½ brinjal, cut into sticks
  • 2 carrots, peeled and cut into sticks
  • 250 ml frozen peas
  • 1 large handful green beans, roughly chopped
  • 1 large potato, peeled and cut into sticks
  • 15 ml oil
  • 15 ml crushed garlic
  • 22,5 ml Rajah Mild & Spicy Curry Powder
  • 1 KNORR Vegetable Stock Pot
  • 30 ml plain yoghurt
  • 30 ml freshly chopped coriander


  • Place 1 litre of water in a pot and bring to the boil.
  • Simmer the vegetables individually in water until just tender then remove from the water and set aside. Keep aside 350 ml of the boiling water.
  • Heat oil in a large frying pan over medium-high heat. Add the garlic and cook for 2 minutes. Add the curry powder and KNORR Vegetable Stock Pot, cook for 2 minutes. Stir in the reserved water, add the vegetables and allow to simmer for 8 minutes.
  • Stir in the yoghurt and coriander and serve.