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Ingredients

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Curry mix:

  • Oil 50.0 g
  • Cumin (ground)(or whole) 5.0 g
  • Robertsons Medium Rajah
    Robertsons Medium Rajah
    10.0 g
    Added to cart: Robertsons Medium Rajah
  • Robertsons Chip & Potato Seasoning
    Robertsons Chip & Potato Seasoning
    5.0 g
    Added to cart: Robertsons Chip & Potato Seasoning
  • Curry leaves 10.0 whole

Veg curry:

  • Onions(sliced thinly) 100.0 g
  • Knorr Tomato Pronto
    Knorr Tomato Pronto
    200.0 g
    Added to cart: Knorr Tomato Pronto
  • Mushrooms(halved) 250.0 g
  • Baby Marrow(sliced length ways) 500.0 g
  • Water(cold) 100.0 ml
  • Potatoes(skin on, cubed and cooked) 500.0 g
  • Coriander (roughly chopped) 300.0 g

Basmati rice:

  • Basmati rice 500.0 g

Coriander sprigs:

  • Coriander(as required)

Preparation

  1. Curry mix:


    • Mix the oil, whole or ground cumin, Robertsons Rajah Medium, Robertsons Chip & Potato Seasoning and curry leaves.
    • Alow to stand for 1 min.
  2. Veg curry:


    • Heat a pot, add the onions and the oil mixture and fry for 1 min, stirring all the time to prevent the spices from burning.
    • Add the Knorr Tomato Pronto, mushrooms, baby marrow with the water and cook for 5 min.
    • Add the cooked potatoes and cook through for a further 5 min. Lastly toss through the coriander, remove from the heat, and set aside.
  3. Basmati rice:


    • Cook the basmati as per pack instructions, rinse under cold water and strain off the excess water and set aside.
  4. Coriander sprigs:


  5. Building the Bowl:


    • Spoon the basmati into the bowl, followed by the spiced potato mix, garnish with fresh sprigs of coriander.
    • Seal and serve.
  6. Chef’s tip!

    • Add cooked lentils or replace the potatoes with sweet potato. For some more heat add chopped chili served with a sambal as a side.