Cover with a lid and cook on high for 4–5 hours, or until the vegetables are tender and the sauce has thickened. Stir lightly. Transfer the curry to four warmed deep bowls and sprinkle with the ...

A cheap, vegetable Thai curry. The root veg have a sweet taste that benefits from a little spice. Make sure you're using vegetarian curry paste if cooking for veggies or vegans. You can freeze the ...

3. Season with salt, sugar and cook till dissolved well. Now add the curry & bring to boil. Cover it and let it simmer for 7-8 minutes till the vegetables cook.

2 to 3 tsp curry powder, 1/2 tsp “chuno” sauce (Worcester sauce in medium thickness), 3 bowls of cooked rice About 575 kcal and 1.2 grams salt per portion 1. Chop vegetables. Chop garlic and ...