This easy vegetarian Chinese curry recipe is perfect for those with a busy lifestyle, ready in less than 30 minutes.
1. Add the vegetables to a bowl of boiling hot water and blanch for 5-10 minutes, then drain.
2. Meanwhile, whisk 100g of Extra Hot or Medium curry mix, with 540 ml of cold water in a saucepan. Bring to the boil stirring frequently then, simmer on a very low heat for 2 minutes.
3. Add the drained vegetables to the sauce and simmer for 5 minutes.
4. Serve with boiled rice or noodles and ENJOY!
Perfect week night pick me up, from @eatwithella_
Mayflower's take on a southern style fried chicken fakeaway!
A classic Chinese dish, made simple with our Cantonese Satay Sauce. For an extra boost of flavour, follow our beef marinade.
Have a go at this different way of using our Mayflower Curry Sauce, Haddock Fillet and Curried Noodles.