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#WFD – Vegetable and Bean Curry with Basmati Rice
Stir in coriander and serve hot with basmati rice.
POLOKWANE – This recipe is for all vegetarians and all round lovers of vegetables.
What’s for Dinner suggests using a variety of vegetables to make this wholesome curry served with basmati rice.
Ingredients
- 15ml oil
- 1 red onion, coarsely chopped
- 50g celery sticks, chopped
- 5ml garlic, crushed
- 5ml Robertsons Turmeric
- 200g butternut chunks
- 50g carrots, cut into chunks
- 300g new potatoes, halved
- 400ml water
- 1 x KNORR Mild Durban Curry Dry Cook-in-Sauce
- 200g baby marrows, cut into chunks
- 200g canned red kidney beans, drained
- 200g canned butterbeans, drained
- bunch fresh coriander
- 300g basmati rice in unsalted water, cooked
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.
