- 50ml Vegetable oil
- 5g Cumin seeds
- 200g Onion
- 20g Green chillies
- 200g Carrots
- 400g Potatoes
- 20g Knorr Professional Vegetable Powdered Bouillon
- 200ml Water
- 4g Ground turmeric
- 100g Cucumber
- 100g Green beans
- 50g Spring onion
- 10g Ginger
- 60g Desiccated coconut, soaked in water to just cover
- 100g Frozen peas
- 2g Dried curry leaves
- 90g Soya yoghurt
- 500g White and wild rice (Future 50 foods)
For the Curry base:
Pour the oil into saucepan and place on to a medium heat.
Peel and slice the onions and split the chillies then add to the pan along with the cumin seeds.
Cook for 10 minutes or until the onions are soft and beginning to colour.
Peel and dice the carrots and potatoes then add to the pan along with the turmeric, water and Knorr Professional Vegetable Powdered Bouillon then cover the pan, reduce the heat, and cook, stirring often for 15 minutes.
Cut the cucumber in half and scoop out the seeds then cut into 1cm pieces and cut the green beans into thirds then add to the pan then cover and cook for a further 5-10 minutes until all the vegetables are tender.
To finish the curry:
Peel the ginger and trim the spring onions and add to the blender along with the soaked coconut with its water then blitz to a smooth paste.
Pour into the curry and add the peas and curry leaves then cook for a further five minutes, stirring thoroughly then remove from the heat and stir in the yoghurt.
Cook the rice then place into a serving bowl and place on to the counter alongside the curry.
For more meat free recipe inspiration visit https://www.knorr.com/uk/cheatonmeat.html