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Quick vegetable curry

Posted Oct 10 2008 1:59pm


500 g mixed vegetables ( such as broccoli or cauliflower , beans, carrots and cherry tomatoes )

1 bunch spring onions, cut into 2 – inch pieces

250 g chhole ( chickpeas ), boiled and drains

250 g Aashirwad multi purpose cooking paste

½ cup coriander leaves


1, In a non-stick frying pan, combine vegetables with ½ cup water. Cover and cook for 5 minutes over medium- high heat, stirring occasionally, until vegetables are just tender crisp.

2, Stir in chickpeas and masala paste into vegetable mixture. Cover and bring to boil, stirring occasionally. Adjust seasoning if required. Remove from heat ; stir in coriander leaves.
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