Chinese Vegetable Curry
Turn your favourite Mayflower Curry Sauce Mix into a vibrant, veggie-packed meal with this vegetarian Chinese Vegetable Curry. A quick, meat-free fakeaway in just 30 minutes.
Have a go!
25 - 30 mins
Ingredients
Serves 3-4
- 200–250g broccoli and cauliflower (broken into small florets)
- 200g carrots (cut into circles)
- 100g garden peas
- 100g baby sweetcorn
- 1 large white onion (sliced or chopped)
- 125g Mayflower Extra Hot Curry Sauce Mix
- 400ml cold water
- 50–100g button mushrooms (quartered)
- Rice or noodles (to serve)
Starring...
Curry Sauce Mix Extra Hot
Join our community
We’d love to see how you use Mayflower at home. Send us your recipe and it could be featured on our website for the whole community to enjoy.
Method
- Add the vegetables to a bowl of boiling hot water and blanch for 5-10 minutes, then drain.
- Meanwhile, whisk 125g of Extra Hot Curry Sauce Mix, with 400 ml of cold water in a saucepan. Bring to the boil stirring frequently then simmer on a very low heat for 2 minutes.
- Add the drained vegetables to the sauce and simmer for 5 minutes.
- Serve with boiled rice or noodles and ENJOY!
You may also be interested in...
Hoisin Chicken Fried Rice
Including our:
Medium Curry Sauce Mix
Created by:
MayflowerTastesGood
30 mins 
Chicken in Szechuan Sauce
Including our:
Szechuan Sauce
Created by:
MayflowerTastesGood
10 mins or less 
Beef in Chilli Black Bean Sauce
Including our:
Chilli Black Bean Sauce
Created by:
MayflowerTastesGood
10 mins or less Got a recipe to share?
If you love using Mayflower to cook up an Chinese feast, join our partner programme and share your recipes to be featured.