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Rich oxtail and butter bean curry

Rich oxtail and butter bean curry

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Rich tender, slow cooked oxtail curry that is literally falling off the bone is an absolute treat!

Preparation time


1 sachet Knorr Rich oxtail Soup
1 kg oxtail pieces
45 ml sunflower oil
1 onion, finely chopped
1 clove garlic, crushed
30 ml Rajah Mild & Spicy curry powder
1 Robertsons bay leaf
2 tomatoes, chopped
1 Knorr beef stock pot
500 ml water
2 potatoes, peeled and cubed
2 carrots, peeled and cubed
1 tin butter beans, drained

Preparation method

Place contents of the sachet of KNORR Rich Oxtail Soup into a plastic packet together with the oxtail and toss well to coat
Remove the oxtail from the plastic bag and set aside. Keep the remaining soup powder aside to thicken the curry later
Heat two tablespoons of the oil in a large, heavy based pot and brown the oxtail well on all sides, working in batches if necessary, then remove from the pot and set aside
Add the remaining oil to the pot and fry the onion and garlic until soft then add the RAJAH Curry Powder and tomatoes and fry for 1 minute to release the flavour and aroma, stirring continuously
Add the KNORR Beef Stock Pot then return the browned oxtail to the pot with the water, bay leaf and carrots
Reduce the heat and allow to simmer 90 minutes with the lid on stirring occasionally
Add the potatoes and butterbeans to the pot and continue to simmer for a further 35 minutes
Mix the remaining soup powder with a little water to form a smooth paste and stir it into the curry then allow to simmer for a further 5 minutes to thicken
Serve with rice

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