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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)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

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