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Vegetable Curry

  • RECIPE MAKES: Serves 4 / Prep Time: 25 mins
  • COOK TIME: 40-45 mins
  1. Wash and prepare all the vegetables. Chop the vegetables into similar size chunks.
  2. Parboil the sweet potatoes for approximately 5 minutes. Once cooked, drain and cool.
  3. Heat the oil in a pan over a medium heat then add the onions and fry for 2 minutes or until golden.
  4. Add the chilli, garlic, ginger, curry leaves to the onions and stir for a further minute. Add 75ml of water and cook for a further minute.
  5. Add the garam masala, turmeric and cumin powder to the mixture and stir. Cook for 2-3 minutes, stirring occasionally.
  6. Add the aubergine, green pepper, carrots and mushrooms and stir. Cook for 2 minutes coating the vegetables in the spices, then add the sweet potato and stir. Cook for a further 2-3 minutes.
  7. Add the tomatoes, ProZero and coconut milk to the mixture and stir well.
  8. Bring to the boil and add 100ml of hot water and simmer for 20-30 minutes until the sauce thickens and the vegetables are cooked through. Add the chopped coriander and serve.
ProZero is a food for special medical purposes and must only be used under strict medical supervision.