Method
- Chop up the vegetables and add 1/4 of a chopped onion and 1/2 teaspoon of mix for every 250g of vegetables (potatoes as well) and boil through with salt to taste.
- Professional chefs like to initially drop the chopped vegetables into boiled water and salt and cool them off in running cold water to retain the colour of the vegetables. This is an option you could try to keep the vegetables crisp and colourful.
- If you opted to cook directly using the home cook process, once cooked through you can add a tablespoon of coconut milk powder or 2 tablespoons of coconut milk from a can.
- If you want to use the professional chef process you will need to boil up the gravy in the same stock you boiled the vegetables and then you can add the coconut milk powder as well and finally add the vegetables that were pre boiled.
- To finish off you can drizzle tempering oil to crown the curry (tempering oil or tempering mix is available in our store)