Vegetable and Bean Curry with Basmati Rice

Vegetable and Bean Curry with Basmati Rice

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Use a variety of vegetables to make this wholesome curry served with basmati rice.

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time60 minutes


  • 15 ml oil
  • 1 Red onion, coarsely chopped
  • 50 g Celery sticks, chopped
  • 5 ml Crushed garlic
  • 5 ml Robertsons Turmeric
  • 200 g Butternut chunks
  • 50 g Carrots, cut into chunks
  • 300 g New potatoes, halved
  • 400 ml water
  • 1 sachet KNORR Mild Durban Curry Dry Cook-In-Sauce
  • 200 g Baby marrows, cut into chunks
  • 200 g Canned red kidney beans, drained
  • 200 g Canned butterbeans, drained
  • ¼ Bunch fresh coriander
  • 300 g Basmati rice, cooked in unsalted water


  • In a large pot, fry onion and celery for 3 min.
  • Add garlic and turmeric and lightly fry for 1 min.
  • Add butternut, carrots and potatoes and fry for 3 min.
  • Add 400ml cold water to the pot, stir in the contents of the sachet of KNORR Mild Durban Curry Dry Cook-in-Sauce and bring to the boil while stirring.
  • Add baby marrows and simmer uncovered for 20 min, stirring occasionally.
  • Add the beans and simmer for a further 20 min. Stir in coriander.
  • Serve hot with basmati rice.