Vegetable Curry

A creamy curry packed with flavour.
  4   55 mins


100g (1 cup) pumpkin, peeled and diced
½ potato, peeled and diced
½ carrot, 3cm diced
¼ broccoli, cut into bite size
1 tbsp oil
½ zucchini, sliced
½ red capsicum, sliced
1 small eggplant, sliced
4 shiitake mushrooms
540ml vegetable stock/water
1 pack of S&B Golden Curry Mix Medium Hot 92g, chopped


  1. Preheat oven to 200°C. Wrap pumpkins and potatoes with aluminum foils and roast in oven for 15 mins or until cooked through.

  2. Boil carrots and broccolis for 7-8 mins or until tender, then drain excess water.

  3. Heat oil in a pan over medium heat, pan fry zucchinis, capsicums, eggplants and mushrooms until vegetables have softened.

  4. Add vegetable stock/water in a pot and bring to the boil. Turn off heat, add in the S&B Golden Curry Mix.  Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 minutes or until mixture is cooked through.

  5. Pour the sauce on top of cooked vegetables and serve with rice.