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!
Chinese chicken curry made with Mayflower Curry Sauce Mix. This is a quick and easy recipe for a UK household favourite,...
The perfect Chinese fakeaway sharing box for friends and family, from @slimmingwjade.
Mayflower's take on a southern style fried chicken fakeaway!
Peppercorn Sauce made with Mayflower Southern Style Gravy and black peppercorns, with steak and pasta.