100g (1 cup) pumpkin, peeled and diced ½ potato, peeled and diced ½ carrot, 3cm diced ¼ broccoli, cut into bite size 1 tbsp oil ½ zucchini, sliced ½ red capsicum, sliced 1 small eggplant, sliced 4 shiitake mushrooms 540ml vegetable stock/water 1 pack of S&B Golden Curry Mix Medium Hot 92g, chopped
Preheat oven to 200°C. Wrap pumpkins and potatoes with aluminum foils and roast in oven for 15 mins or until cooked through.
Boil carrots and broccolis for 7-8 mins or until tender, then drain excess water.
Heat oil in a pan over medium heat, pan fry zucchinis, capsicums, eggplants and mushrooms until vegetables have softened.
Add vegetable stock/water in a pot and bring to the 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.
Pour the sauce on top of cooked vegetables and serve with rice.