Egg and Vegetable Curry

Name: Egg and Vegetable Curry
Yield: 10
Ingredients: 10.0x Eggs; 50.0g KNORR Patak's Korma Paste 1.05kg; 200.0ml Lemon juice; 300.0g Potatoes; 200.0g Broccoli; 300.0g Zucchini; 200.0g Carrots

Very versatile lemon juice mixed with some KNORR Patak’s Korma Paste creates a mild flavoured and delicious sauce for this vegetable curry.

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Eggs

Eggs 10.0 x

Sauce

KNORR Patak's Korma Paste 1.05kg 50.0 g
KNORR Patak's Korma Paste 1.05kg
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Unilever Food Solutions

Bidfood

Service Foods

Free Sample
Lemon juice 200.0 ml

Vegetables

Potatoes 300.0 g
Broccoli 200.0 g
Zucchini 300.0 g
Carrots 200.0 g

Curries & Stir Fry

Indian

Eggs

Main Meals

Vegetables

Aged Care

Very versatile lemon juice mixed with some KNORR Patak’s Korma Paste creates a mild flavoured and delicious sauce for this vegetable curry.

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Preparation

Eggs
- Hard-boil the eggs, peel and set aside for use.
Sauce
- Combine KNORR Patak’s Korma Paste and 200 ml lemon juice together and set aside for use.
Vegetables
- Wash, peel and dice the potatoes, boil or steam until soft. Steam the remaining vegetables until tender.
- Heat a little oil in a large fry pan and lightly stir fry the vegetables. Add the lemon juice and continue to cook for 5 more minutes.
- Serve with the chopped eggs on top.
Serving Suggestion
- Serve with steamed rice or a sesame topped roll.
Tip - Vegetables can be prepared and cooked in advance and stored in a cool room ready to stir-fry.