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Traditional Vegetable Curry

Traditional Vegetable Curry

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This Vegetable Curry is packed with fortified nutrients and goodness to make a wholseome meal for the whole family to enjoy.

Preparation time


3 Knorrox beef stock cubes
400 grams Knorrox Beef Soup
large eggplant / aubergine (keep in cold water to avoid colour change)
3 onions chopped
1 packet curry leaves
green pepper chopped
yellow pepper chopped
red pepper chopped
3 carrots sliced
tablespoon garlic and ginger mix
125 ml cooking oil
2 tablespoon Rajah Mild & Flavourful curry powder
1 tablespoon Breyani mix
200 ml water

Preparation method

Heat oil in a pot and add onions, a handful of curry leaves, ginger & garlic. Fry onions until golden brown.
Add sliced green pepper, yellow pepper, red pepper and fry consistently.
Add 2 teaspoons of curry powder, breyani mix, Knorrox Beef Stock Cubes, then stir and avoid burning.
Lower the heat and add 200ml of water and bring to the boil. Heat through for 15 mins and then add the sliced carrots and aubergine.
Stir in Knorrox Beef Soup for thickening and meaty flavour. Allow simmering.

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