Directions

To Make

1. Preheat oven to 200°C. Wrap pumpkins and potatoes with aluminum foil and roast in oven for 15 mins or until cooked through.
2. Boil carrots and broccoli for 7-8 mins or until tender, then drain excess water.
3. Heat oil in a pan over medium heat, pan-fry zucchinis, capsicums, eggplants and mushrooms until vegetables have softened.
4. Add vegetable stock/water in a pot and bring to a boil. Turn off heat, add in the S&B Golden Curry Mix. Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 minutes or until mixture is cooked through.
5. Pour the sauce on top of cooked vegetables and serve with rice.