Vegetable and Bean Curry with Basmati Rice

Ingredients

• Celery

  Raw

  50g

• Kidney beans

  Red, mature seeds, canned

  200g

• Butter Beans

  Kroger

  200g

• Carrots

  Raw

  50g

• Baby Marrow

  1 serving or 100g

• Squash

  Winter, butternut, raw

  1 ⁷⁄₁₆ cup, cubes or 200g

• Water

  Plain, clean water

  1 ¹¹⁄₁₆ cup or 400g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Knorr Mild Durban Curry Dry Cook In Sauce

  48 Grams or 100g

• Potato

  Flesh and skin, raw

  300g

• Turmeric

  Spices, ground

  2 ¼ tsp or 5g

• Rice Basmati

  Compliments

  3 ⅓ cup or 300g

• Garlic

  Raw

  1 ⅔ cloves, minced or 5g

• Onions

  Raw

  1 medium or 110g

• Olive oil

  Salad or cooking

  1 ⅛ tbsp or 15g

Directions

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.

Similar Foods

• Coconut-Curry Salmon and Basmati Rice
• Turkey Meatballs in Coconut Curry Sauce and Basmati Rice
• Beef Kofta Curry with Fluffy Rice, Beans, and Peas
• Basmati Rice with Sugar Snap Peas and Green Chiles
• Indian Basmati Rice with Peas
• Chicken Curry with Spinach and Coconut Rice