Though we love to cook from scratch, being working parents (with everyone at home), we always have some readymade curry sauce for quick lunch or dinner. This recipe can be modified to use with any sauce of your choice👍.
Vegetarian
Serving Size : 3
Prep ⏰: 5 mins | Cook ⏰ : 15 mins
Ingredients
1 cup (1 bottle) of VH Mango Curry Sauce ( or similar)
1 onion , chopped (~1 inch in size) 1 cup cubed paneer / cottage cheese or tofu
1 carrot, chopped (~1 inch in size)
1 green pepper, chopped (~1 inch in size)
1/4 cup broccoli
1/4 cup kale
4-5 garlic pods , finely chopped
1 tsp cumin powder
crushed peanuts
1 tbsp oil
salt to taste
(Can add more veggies, I just used what I had )
In a pan, heat oil and add onions, garlic and sauté them till onions are golden brown.
Now add carrots, broccoli, paneer, peppers and stir fry them for 2-3 minutes on high flame.
Once the veggies are half cooked, add the mango curry sauce and 1 cup of water and mix well.
Add salt if needed , cumin powder and cook the mixture covered for 3-4 minutes. Garnish with crushed peanuts and serve hot with some jasmine or basmati rice or have it as-is like a soup on a busy fall evening! Enjoy !
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