Vegetable and Bean Curry with Basmati Rice

Name: Vegetable and Bean Curry with Basmati Rice
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Cuisine: South African
Ingredients: 15 ml oil; 1 red onion, coarsely chopped; 50 g celery sticks, chopped; 5 ml garlic, crushed; 5 ml Robertsons turmeric; 200 g butternut chunks; 50 g carrots, cut into chunks; 300 g new potatoes, halved; 400 ml water; 1 x 48 gram sachet Knorr Mild Durban Curry Dry Cook-in-Sauce; 200 g courgette (baby marrows), cut into chunks; 200 g canned red kidney beans, drained; 200 g canned butter beans, drained; 1 bunch fresh coriander; 300 g basmati rice in unsalted water, cooked

4 People
70 min.
easy

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

Ingredients

15 ml oil
1 red onion, coarsely chopped
50 g celery sticks, chopped
5 ml garlic, crushed
5 ml Robertsons turmeric
200 g butternut chunks
50 g carrots, cut into chunks
300 g new potatoes, halved
400 ml water
1 x 48 gram sachet Knorr Mild Durban Curry Dry Cook-in-Sauce
200 g courgette (baby marrows), cut into chunks
200 g canned red kidney beans, drained
200 g canned butter beans, drained
1 bunch fresh coriander
300 g basmati rice in unsalted water, cooked

Cooking Method

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.