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Chinese Vegetable Curry

This easy vegetarian Chinese curry recipe is perfect for those with a busy lifestyle, ready in less than 30 minutes.


Serves: 3-4

  • Broccoli and cauliflower (broken into small florets) 1 pack (200-250g)
  • Carrots (cut into circles) 200g
  • Garden peas 100g
  • Baby sweetcorn 100g
  • White onion 1 large
  • Mayflower Extra Hot Curry Sauce Mix 125g
  • Cold water 400ml
  • Rice or noodle (to serve)
  • Button mushrooms (quartered) 50-100g


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!

Mayflower Extra Hot Curry Sauce Mix

Made with

Mayflower Extra Hot Curry Sauce Mix

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