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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.

Preparation time


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 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 butter beans, drained
bunch fresh coriander
300 g basmati rice in unsalted water, cooked

Preparation 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.

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