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Vegetable and Bean Curry with Basmati Rice

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

9.6g

Energy (kJ)

1702kJ

Energy (kcal)

407kcal

Carbohydrate incl. fibre (g)

80.8g

Carbohydrate excl. fibre (g)

74.6g

Sugar (g)

3.6g

Fibre (g)

6.2g

Fat (g)

4.6g

Saturated fat (g)

0.6g

Unsaturated fat (g)

3.7g

Monounsaturated fat (g)

0.9g

Polyunsaturated fat (g)

2.8g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

168mg

Salt (g)

0.42g

Vitamin A (IU)

2723IU

Vitamin C (mg)

11.1mg

Calcium (mg)

66mg

Iron (mg)

4.43mg

Potassium (mg)

602mg

Total

38.5g

6810kJ

1627kcal

323.1g

298.3g

14.5g

24.8g

18.4g

2.4g

14.8g

3.7g

11.1g

0.0g

0mg

674mg

1.69g

10892IU

44.4mg

264mg

17.73mg

2410mg

  • 15 ml oil
  • 1 red onion, coarsely chopped
  • 50 g celery sticks, chopped
  • 5 ml garlic, crushed
  • 5 ml Robertsons Turmeric
  • 200 g butternut chunks
  • 50 g carrots, cut into chunks
  • 300 g new potatoes, halved
  • 400 ml water
  • 1 sachet Knorr Mild Durban Curry Dry Cook-in-Sauce
  • 200 g baby marrows, cut into chunks
  • 200 g canned red kidney beans, drained
  • 200 g canned butter beans, drained
  • bunch fresh coriander
  • 300 g basmati rice in unsalted water, cooked