Rich oxtail and butter bean curry

Rich oxtail and butter bean curry

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Rich tender, slow cooked oxtail curry that is literally falling off the bone is an absolute treat!

  • Recipe serves4
  • Preparation time30 minutes
  • Cooking time145 minutes


  • 1 sachet KNORR Rich Oxtail Soup
  • 1kg oxtail pieces
  • 45 ml sunflower oil
  • 1 onion, finely chopped
  • 1 clove crushed garlic
  • 30 ml Rajah Mild and Spicy Curry Powder
  • 1 Robertsons Bay Leaf
  • 2 tomatoes, chopped
  • 1 KNORR Beef Stock Pot
  • 500 ml water
  • 2 potatoes, peeled and cubed
  • 2 carrots, peeled and cubed
  • 1 tin butter beans, drained


  • Place contents of the sachet of KNORR Rich Oxtail Soup into a plastic packet together with the oxtail and toss well to coat
  • Remove the oxtail from the plastic bag and set aside. Keep the remaining soup powder aside to thicken the curry later
  • Heat two tablespoons of the oil in a large, heavy based pot and brown the oxtail well on all sides, working in batches if necessary, then remove from the pot and set aside
  • Add the remaining oil to the pot and fry the onion and garlic until soft then add the curry powder and tomatoes and fry for 1 minute to release the flavour and aroma, stirring continuously
  • Add the KNORR Beef Stock Pot then return the browned oxtail to the pot with the water, bay leaf and carrots
  • Reduce the heat and allow to simmer 90 minutes with the lid on stirring occasionally
  • Add the potatoes and butterbeans to the pot and continue to simmer for a further 35 minutes
  • Mix the remaining soup powder with a little water to form a smooth paste and stir it into the curry then allow to simmer for a further 5 minutes to thicken
  • Serve with rice