Knorr
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Serves 4
Cook 60 mins
Prep 10 mins
36

Vegetable and Bean Curry with Basmati Rice

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

See how to cook this meal step by step

Ingredients

Ingredients

  1. 15ml oil
  2. 1 red onion, coarsely chopped
  3. 50g celery sticks, chopped
  4. 5ml garlic, crushed
  5. 5ml Robertsons Turmeric
  6. 200g butternut chunks
  7. 50g carrots, cut into chunks
  8. 300g new potatoes, halved
  9. 400ml water
  10. 1 x KNORR Mild Durban Curry Dry Cook-in-Sauce
  11. 200g baby marrows, cut into chunks
  12. 200g canned red kidney beans, drained
  13. 200g canned butterbeans, drained
  14. bunch fresh coriander
  15. 300g basmati rice in unsalted water, cooked

Method

Method

  1. In a large pot, fry onion and celery for 3 min.
  2. Add garlic and turmeric and lightly fry for 1 min.
  3. Add butternut, carrots and potatoes and fry for 3 min.
  4. 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.
  5. Add baby marrows and simmer uncovered for 20 min, stirring occasionally.
  6. Add the beans and simmer for a further 20 min. Stir in coriander.
  7. Serve hot with basmati rice.
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