Recipes

Vegetable Curry

Ingredients
  • 10 Portions

    Mixed Veg (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 Veg (peas, carrots, Mange tout, beans, sweetcorn etc) 2kg

    Curry Powder To taste

    White Cabbage- sliced 1kg

    White onion – sliced 1kg

    Carrot – peeled and sliced 1kg

    Peppers – De-seeded and sliced 500g

    Celery – sliced 1kg

    Garlic – sliced 0.5 bulb

    Salt To taste

    Pepper To taste

    Dried Coriander To taste

    Oil For frying

     

  • 100 Portions

    Mixed Veg (peas, carrots, Mange tout, beans, sweetcorn etc) 4kg

    Curry Powder To taste

    White Cabbage- sliced 2kg

    White onion – sliced 2kg

    Carrot – peeled and sliced 2kg

    Peppers – De-seeded and sliced 1kg

    Celery – sliced 2kg

    Garlic – sliced 1 bulb

    Salt To taste

    Pepper To taste

    Dried Coriander To taste

    Oil For frying

     

Method
  1. In a large heavy bottomed sauce pan, add a enough oil for frying and heat
  2. Add the onion and garlic and cook for 5 minutes until translucent and starting to brown
  3. Add cabbage, celery, carrot and peppers and continue to cook for 10 minutes until they are just starting to soften
  4. Add curry powder and coriander to taste
  5. Add salt and pepper to taste
  6. Cook for 5 minutes
  7. Add enough water to just cover the vegetables
  8. Simmer for 20 minutes
  9. Puree using a stick blender
  10. Adjust consistency with water
  11. Adjust seasoning
  12. In a separate pan add enough oil for frying
  13. Add the chosen mixed vegetables
  14. Add 1 tbsp each of salt, pepper, curry powder and coriander
  15. Cook for 10 minutes on high, until tender
  16. Add the curry sauce to the cooked vegetables and cook for 10 minutes, or until piping hot
Key Points
  • Always make sure your pan is hot before you add any ingredients
  • If your curry is too spicey, sometimes adding a little sugar or mango chutney can counteract the heat of the chilli
  • Fresh coriander added in just before you blend the sauce adds a really nice extra flavour
Allergens

Celery, Mustard