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
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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!
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