Recipes
Vegetable Curry
Ingredients
10 Portions
• Mixed Vegetables (peas, carrots, mange tout, beans, sweetcorn, etc.): 400g
• Curry Powder: To taste
• White Cabbage (sliced): 200g
• White Onion (sliced): 200g
• Carrot (peeled and sliced): 200g
• Peppers (de-seeded and sliced): 100g
• Celery (sliced): 200g
• Garlic (sliced): 2 cloves
• Salt: To taste
• Pepper: To taste
• Dried Coriander: To taste
• Oil: For frying
50 Portions
• Mixed Vegetables: 2kg
• Curry Powder: To taste
• White Cabbage: 1kg
• White Onion: 1kg
• Carrot: 1kg
• Peppers: 500g
• Celery: 1kg
• Garlic: 0.5 bulb
• Salt: To taste
• Pepper: To taste
• Dried Coriander: To taste
• Oil: For frying
100 Portions
• Mixed Vegetables: 4kg
• Curry Powder: To taste
• White Cabbage: 2kg
• White Onion: 2kg
• Carrot: 2kg
• Peppers: 1kg
• Celery: 2kg
• Garlic: 1 bulb
• Salt: To taste
• Pepper: To taste
• Dried Coriander: To taste
• Oil: For frying
Method
1. Heat oil in a large, heavy-bottomed saucepan
2. Add onion and garlic; cook 5 mins until translucent and browned
3. Add cabbage, celery, carrot, and peppers; cook 10 mins until just soft
4. Add curry powder and coriander to taste
5. Season with salt and pepper; cook 5 mins
6. Add water to just cover vegetables; simmer 20 mins
7. Blend to a puree and adjust consistency with water and seasoning
8. In a separate pan, fry the mixed vegetables
9. Add 1 tbsp each of salt, pepper, curry powder, and coriander
10. Cook on high for 10 mins until tender
11. Add curry sauce to vegetables and cook 10 mins until piping hot
Key Points
• Always heat the pan before adding ingredients
• Add sugar or mango chutney to balance excess spice
• Add fresh coriander just before blending for enhanced flavour
Allergens
Celery, Mustard, Wheat
