Iranian Vegetarian Skewers Served with Basmati Rice and Creamy Curry Sauce
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 3 | pc | Aubergine(s) , cut into bite size cubes. |
| 3 | pc | Courgette(s) , cut into bite size cubes. |
| 20 | pc | Mushrooms, Whole , with stems removed. |
| 40 | pc | Pepper(s) , mixed cubes of |
| 20 | pc | Tomato, Cherry |
| 1 | l | KNORR Curry Sauce - Medium 3x6L |
| 250 | ml | Knorr Cuisine Cooking Cream |
| 1 | kg | KNORR Basmati Rice |
| 10 | pc | Bamboo , Large, Skewers |
Preparation
1. Arrange the vegetables on to the skewers
2. Brush with cooking oil
3. Place into a pre heated oven and cook until tender
4. Cook the Basmati Rice as directed
5. Refresh with hot water and keep warm
6. Bring the curry sauce to the boil and mix in the cream
7. Serve the skewered vegetables on a bed of rice
8. Coat with the curry sauce and serve.
