• 200 Gram Canned red kidney beans, drained
• 200 Gram Canned butterbeans, drained
• 200 Gram Baby marrows, cut into chunks
• 400 Millilitre water
• 300 Gram New potatoes, halved
• 50 Gram Carrots, cut into chunks
• 200 Gram Butternut chunks
• 5 Millilitre Turmeric
• 5 Millilitre Crushed garlic
• 50 Gram Celery sticks, chopped
• 1 Red onion, coarsely chopped
• 15 Millilitre Oil
• 1 Bunch coriander
• 300 Gram Basmati rice, cooked in unsalted water
• 1 Sachet Knorr Mild Durban Curry Cook-in-Sauce
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 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 10 min. Stir in coriander.
Serve hot with basmati rice.
