Raasa Majestic Vegetable Kadai Curry
Serves 3
Ready in 25 mins
The wonderful thing about curry is that you don’t have to miss out by making veg the star of the show. In fact, there are many traditional vegetarian curries enjoyed across India. A royally delicious stew-like curry with a rich Punjab heritage, Raasa chef Yogi’s vegetable curry recipe with Raasa Majestic Kadai Curry brings a medley of colours and flavours to your plate. With crunchy capsicum, crisp carrots and succulent eggplant in a fragrant, tomato-based sauce, this unforgettable dish will quickly become a go-to for veg-lovers in need of a quick and adventurous meal. The best thing about it is that you don’t have to worry about what vegetables you have in your fridge. Indian cooking is all about working with what you have. So feel free to supplement the veg Yogi has suggested – it’s a great way to use up anything you have left over, and a new way to enjoy the veg you love.
INGREDIENTS
- 1 pack of Majestic Kadai Curry
- 100ml water
- 1 quarter eggplant, diced
- 50g green peas
- Half a carrot, diced
- Half a capsicum, diced
- Half an onion, diced
- 2 tbsp vegetable oil
- Chopped coriander for garnish
Cooking Method
- Heat 2 tbsp of oil in a pan on a medium-high heat and add your onion.
- Let the onion char to add a smoky flavour, then add the carrot to soften.
- Once the carrot is soft, fry off the capsicum and add the Raasa Majestic Kadai Curry sauce to your pan alongside 100ml of water. You can add more or less water, depending on how you like the consistency of your curry.
- Bring the sauce to a simmer and add the eggplant and peas. Cook the veg through.
- While you simmer the sauce, prepare your rice, naan, or your favourite accompaniment.
- Once your sauce and side are ready, serve in your most special bowl and garnish with coriander.
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