Vegetable Curry | Ina Paarman

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You Will Need:

1 large onion, roughly chopped
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
2 T (30 ml) canola oil
200 g green beans, sliced into 3 cm lengths
1 large aubergine, cut into 2 cm cubes
100 g dried mango strips, cut in half
½ small butternut, cut into strips or 2 cm cubes
2 t (10 ml) Ina Paarman’s Vegetable Seasoning
2 cups (500 ml) hot water mixed with
2 x 25 g Ina Paarman’s Liquid Vegetable or 1 T (15 ml) Vegetable Stock Powder)
1 x 250 ml Ina Paarman’s Cape Malay Curry Cook In Sauce

1 large onion, roughly chopped
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
2 T (30 ml) canola oil
200 g green beans, sliced into 3 cm lengths
1 large aubergine, cut into 2 cm cubes
100 g dried mango strips, cut in half
½ small butternut, cut into strips or 2 cm cubes
2 t (10 ml) Ina Paarman’s Vegetable Seasoning
2 cups (500 ml) hot water mixed with
2 x 25 g Ina Paarman’s Liquid Vegetable or 1 T (15 ml) Vegetable Stock Powder)
1 x 250 ml Ina Paarman’s Cape Malay Curry Cook In Sauce

Method:

Season the onion with Green Onion Seasoning and brown in the oil. Add the green beans, aubergine, mango and butternut. Toss to mix.

Season with Vegetable Seasoning, add Vegetable Stock and simmer covered until tender ± 15 minutes.

Add the Cape Malay Curry Cook In Sauce and simmer for a final 5 minutes without a lid.

Serve with store bought Naan bread buttered and toasted on a griddle pan and sambals eg.Carrot Raita with cashew nuts and Tomato and Cucumber Sambal.

Vegetable Curry

This will please all the vegetarians and is ideal for meatless Mondays. Plenty of flavour and substance.

Vegetable Curry

You Will Need:

1 large onion, roughly chopped
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
2 T (30 ml) canola oil
200 g green beans, sliced into 3 cm lengths
1 large aubergine, cut into 2 cm cubes
100 g dried mango strips, cut in half
½ small butternut, cut into strips or 2 cm cubes
2 t (10 ml) Ina Paarman’s Vegetable Seasoning
2 cups (500 ml) hot water mixed with
2 x 25 g Ina Paarman’s Liquid Vegetable or 1 T (15 ml) Vegetable Stock Powder)
1 x 250 ml Ina Paarman’s Cape Malay Curry Cook In Sauce

Method:

Season the onion with Green Onion Seasoning and brown in the oil. Add the green beans, aubergine, mango and butternut. Toss to mix.

Season with Vegetable Seasoning, add Vegetable Stock and simmer covered until tender ± 15 minutes.

Add the Cape Malay Curry Cook In Sauce and simmer for a final 5 minutes without a lid.

Serve with store bought Naan bread buttered and toasted on a griddle pan and sambals eg.Carrot Raita with cashew nuts and Tomato and Cucumber Sambal.

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