Vegetarian Curry using IQF Vegetables

Vegetarian Curry is a hugely popular dish all over the UK, with so many variations of flavour, spices, and texture, there’s something for everyone to enjoy. 

Vegetarian Ready Meals 

At Brusco, we feel it’s important to show how our ingredients can be used to cater towards the ever-growing vegetarian food sector. 

Year after year, consumers are switching to vegetarian alternatives, whether for health or personal reasons. 

Vegetables are filled with vitamins and nutrients that are an essential part of keeping our bodies healthy and happy. 

In recent years there has been a huge surge in the development of vegetarian/vegan products across many mainstreams, and large food companies to cater to the increasing number of people interested in its health benefits.  

IQF Vegetables Benefits

Due to the demand for good quality vegetarian-ready meals, we were inspired to create a vegetarian recipe that’s not only delicious but also quick and easy to make, featuring some of our  IQF vegetables.

Using IQF vegetables in meal production can benefit your production process greatly by cutting down on the time you would need to take chopping and prepare vegetables.

They also aid in the reduction of food waste, as frozen vegetables offer a longer shelf life – you can use what you need without having to throw away huge volumes of fresh food. IQF vegetables retain the same great taste and feel as their fresh counterparts.

We believe that healthier/vegetarian alternatives to classic dishes shouldn’t require hours and hours of cooking.   

This recipe features many products that we can provide through Brusco Food Group. Pre-prepared, delicious ingredients that help you cut down on cooking time without jeopardising taste.  

Keep an eye out for the ingredients highlighted in green. These are available through Brusco Food Group. 

Easy Vegetarian Curry 

Ingredients 

Curry Paste 

• 1 tsp garlic puree 
• ½ tsp ginger 
• 1 tbsp curry powder 
• 1 heaped tbsp fried onion 
• 1 tsp fresh chilli 
• ½ tsp turmeric 
• ½ tsp cumin 
• ½ tsp coriander 
• 15g coriander fresh
• ½ tsp Smart Salt®  
• 1 tsp coconut aminos
• 2 tbsp oil 
• 4-5 tbsp water 

For the curry 

• 1 can of coconut milk 
• 75ml vegetable stock 
• 60g carrot 
• 300g squash 
• 70g mangetout 
• 1 tsp coconut aminos 
• Juice of half a lime 
• Rice to serve 

LET’S GET COOKING! 

1. Add the paste ingredients to a blender and blend until all are combined. You can add the water little by little if it sticks. 

1. Add 3 heaped tbsp of paste to some oil in a pan and cook until it looks dry. 

1. Once it has reached this stage add the coconut milk and stir. 

1. Add the vegetable stock and bring it to a boil. 

1. Add the squash and carrot and cook for 10-15 minutes or until they’re soft. 

1. Add the mangetout and cook for a further 5 minutes. 

1. Add the lime and coconut aminos, season and serve with rice. 

Talk to the team 

Interested in our pre-prepared ingredients and spices? Talk to the team today and see how we can help cut down on cooking time 

Contact us at 01386 761 555 or info@brusco.co.uk.