Vegetables in Creamy sauce

U know sometimes even an expert chef could, by luck or call it chance, end up with a disaster recipe, and then try to make something out of it to save his grace( rather face)…Hahaha, anyway this is –oh no correction! – was one of those disaster recipes of mine, which in due course was rescued. Not that I would call myself an ‘expert chef’, as I do encounter a few failure dishes when I’m experimenting with new recipes. “Failure is a stepping stone to success” guess I would have you agree with me on that one! So coming back to the recipe, there’s no need to worry as the method mentioned below is safe to try and I assure creamily tasty!


  • 2 Carrots ( scrapped and cut into long pieces)
  • 2 Capsicums ( de-seeded and cut lengthwise)
  • 2 Potatoes ( de-skinned and cut into chunks)
  • 2-3 French Beans ( Cut into 1” long pieces)
  • Garlic 3-4 pods (julienned)
  • Soya sauce 1 tsp
  • Red chilli sauce 1 tsp
  • Vinegar 1 tbsp
  • Tomato sauce 1 tsp
  • Corn flour – 1 tbsp dissolved in water
  • 2 tbsp Fresh cream or use whipped cream
  • Salt to taste
  • Olive oil


  • In a pan heat olive oil and sauté the garlic. When the garlic is just about golden brown tip in the veggies and salt. Stir fry.
  • Cover with lid to cook on low flame for few mins.
  • When the vegetables are almost cooked tip in the soya sauce, red chilli sauce, tomato sauce and vinegar. Stir well for few seconds on medium flame.
  • When about to take off from flame towards the end, add the corn flour and cream and stir the thick gravy.
  • Serve hot with naan, fried rice or noodles.

Preparation Time: 35-40 minutes

Serves: 4-6

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