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Rich oxtail and butter bean curry

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

53.8g

Energy (kJ)

2703kJ

Energy (kcal)

647kcal

Carbohydrate incl. fibre (g)

26.1g

Carbohydrate excl. fibre (g)

19.8g

Sugar (g)

4.8g

Fibre (g)

6.2g

Fat (g)

37.8g

Saturated fat (g)

11.7g

Unsaturated fat (g)

10.5g

Monounsaturated fat (g)

6.9g

Polyunsaturated fat (g)

3.6g

Trans fat (g)

0.0g

Cholesterol (mg)

187mg

Sodium (mg)

328mg

Salt (g)

0.82g

Vitamin A (IU)

5641IU

Vitamin C (mg)

28.1mg

Calcium (mg)

73mg

Iron (mg)

3.19mg

Potassium (mg)

734mg

Total

215.2g

10813kJ

2589kcal

104.3g

79.4g

19.4g

24.9g

151.3g

46.9g

41.8g

27.6g

14.3g

0.1g

750mg

1310mg

3.28g

22563IU

112.5mg

291mg

12.77mg

2937mg

  • 1 sachet Knorr Rich oxtail Soup
  • 1 kg oxtail pieces
  • 45 ml sunflower oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 30 ml Rajah Mild & Spicy curry powder
  • 1 Robertsons bay leaf
  • 2 tomatoes, chopped
  • 1 Knorr beef stock pot
  • 500 ml water
  • 2 potatoes, peeled and cubed
  • 2 carrots, peeled and cubed
  • 1 tin butter beans, drained