Ingredients (2 servings)
| Onion |
80g |
| Celery |
30g |
| Zucchini |
80g |
| Potato |
100g |
| Green beans |
20g |
| Midi tomatoes |
100g |
| Olive oil |
1/2 Tbsp |
| Water |
400ml |
| Laurel |
1 (small) |
| Dried oregano |
1/4 tsp |
| S&B Vegan Curry Mix in Flakes 1kg |
30g |
Directions
- Cut the onion, celery, zucchini, and potato into 1.5 to 2-cm dices. Rinse the potato pieces in water and drain well.
Chop the green beans into 2-cm long pieces. Cut the tomatoes into halves.
- Heat the oil in a pot and stir-fry the vegetables other than the tomato.
- After the oil blends with the ingredients, add the water, laurel, and oregano. Once the soup comes to a boil, turn down the heat and simmer until the vegetables are tender.
- Turn off the heat, then add the curry mix and stir well to completely melt it. Turn on the heat again and simmer while stirring well until the sauce becomes thick.
To finish off, add the tomato and gently simmer.
* When making a large amount of curry, melt the curry mix in hot water first before adding it to the vegetables cooked in the pot to make mixing easier.
In step [3], add only three-fourths of the amount of water. In step [4], heat the remaining one-fourth of the water to 60℃ to 70℃ to melt the curry mix and add the mixture to the cooked vegetables.
