Author: Bianca Jones
Easy
10 minutes
15 minutes1. Heat the canola oil in a large pan over a medium heat. Add the spice sachet from the cook-in sauce and cook for 1 minute until fragrant.
2. Add the stir-fry vegetables and mangetout. Season and cook for 5–7 minutes until the vegetables are tender but still bright.
3. Pour in the cook-in sauce and bring to a simmer. Cook for 5 minutes to allow the flavours to develop.
4. Serve the hot curry over the basmati rice, with the poppadoms on the side, garnished with the curry leaves. Top with a generous drizzle of Bombay ketchup.
Cook’s note: To make crispy curry leaves, flash-fry fresh curry leaves in 1–2 t hot oil for 10–15 seconds until crisp. Drain on kitchen paper and sprinkle with salt.
Photography: Shavan Rahim
Videography: Kaylene Sauls
Production: Fatima Saib
Food assistant: Bianca Jones
Whether you want to expand your repertoire or just add a spicy kick, you’ll find what you need when you shop Woolworths’ new range of Indian-inspired sauces, condiments, pickles, spice blends and pantry basics. Now you can enjoy your favourites, from butter chicken and korma to poppadoms and chutneys, without shelling out for takeaways – or travel.
