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Curried samp and beans

Curried Samp and Beans 
  • 2 People
  • 135 min.
  • easy 
Traditional flavourful samp and beans that features Rajah Mild Curry Spice and Knorr Vegetable Stock Pot. 
Ingredients
  • 500 ml samp and bean mix
  • 2 litres water
  • 15 ml sunflower oil
  • 1 onion, finely chopped
  • 1 green pepper, finely chopped
  • 15 ml Rajah mild and spicy curry powder
  • 1 Knorr Vegetable Stock Pot
  • 250 ml water
Cooking Method

  1. Drain the samp and bean mix after soaking overnight and place in a large pot covered with clean water and simmer slowly until nearly soft. Check on it every 30 minutes to see if it needs more water and stir frequently to stop it from catching

  2. Allow to simmer until soft

  3. In a pot, fry the onion and green pepper in oil until soft

  4. Add the curry powder and fry for 1 minute stirring continuously

  5. Add the boiled samp and beans, Knorr Vegetable Stock Pot and a little water

  6. Allow to simmer slowly until the water has evaporated, stirring occasionally

  7. The samp and beans should have a nice creamy, soft texture

  8. Serve with curry, chakalaka or on its own

  • Nut Free
  • Dairy Free
  • Gluten Free

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