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Asian Vegetable Korma

By Anna Redmayne-Porter

Ingredients - serves 4

  • 340g Jeyel's Vegetable Korma Cooking Sauce 

  • 1 handful Lotus root

  • 1 handful Oyster and black mushrooms

  • 1 handful Water chestnuts

  • 1 handful Bamboo shoots

  • 1 handful Garlic sprouts

  • Serve with Red and green chillies

  • 3 cups of White rice

  • 3 tbsp olive oil

Method

  • Put the rice on to cook

  • Heat the oil and then add the sauce

  • Cook the vegetables in the sauce until ready

  • Serve the curry with the rice topped with chilli