Curried Vegetable Stew

Use a variety of vegetables to make this wholesome curry served with basmati rice
Serves 4 | Preparation Time: 10 mins | Cooking Time: 45 mins

15 ml oil
50 g celery sticks, chopped
5 ml turmeric
50 g carrots, cut into chunks
400 ml water
200 g baby marrows, cut into chunks
200 g canned red kidney beans, drained
300 g basmati rice, cooked in unsalted water
1 red onion, coarsely chopped
5 ml crushed garlic
200 g butternut chunks
300 g new potatoes, halved
1 sachet Knorr Fresh Ideas Mild Durban Curry
200 g canned butterbeans, drained
¼ bunch coriander

1. In a large saucepan, 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 400 ml cold water to the pan, stir in the Knorr Fresh Ideas Mild Durban Curry sachet contents 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 10 min
7. Stir in coriander
8. Serve hot with basmati rice

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