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Ingredients

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Method


A creamy and aromatic vegetarian main that diners will love for its mild, warming blend of Rajah Medium Curry Powder and Robertsons Paprika. This hearty dish features a medley of chickpeas, sweet potatoes, and cauliflower simmered in rich coconut cream. It’s a comforting, flavor-packed meal that perfectly balances spice with a smooth, buttery finish. Shot on location at UFS Head Office, Durban, South Africa.

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Preparation

  1. Method

    1. In a pot, on medium, heat oil and sauté onions until slightly golden brown. 
    2. Add in the Robertsons Rajah Medium Curry Powder and Robertsons Paprika and fry for a few minutes or until aroma is released.
    3. Add tomatoes, carrots, sweet potato, ginger and garlic and fry for 2 min. Once veggies get some colour, add water and Robertsons Veggie Seasoning.
    4. Add green beans, cauliflower florets and cook for 4 min or until hard veg are soft and tender.
    5. Finish with coconut cream, butter and chickpeas. Allow to simmer for a further few minutes.
    6. Garnish with chopped coriander and coconut cream drizzled on top. Serve with garlic naan (optional).
  2. Recipe Tip

    Swap out fresh tomatoes for Knorr Professional Tomato Pronto for a more impactful flavor profile. Fine Foods Chutney can be added as an accompaniment.
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