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Heat the oil in a large pot. Add the onions, garlic, Rajah Medium Curry Powder and Robertsons Ginger, and cook for 3 minutes.
Add the baby marrows, butternut and potatoes and stir well to combine.
Now add the tomatoes and Aromat and cook over a medium-low heat for 25 minutes, or until the butternut and potatoes are cooked through and sauce has thickened.
Serve hot with phuthu or steam bread.