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Butter Bean Curry

  • Oil, Sunflower 50 ml
  • Onions(peeled and chopped finely) 650 g
  • Garlic,crushed 10 g
  • Ginger, Grated 10 g
  • mustard seeds 5 g
  • Water 650 ml
  • Potatoes(peeled and halved) 5 pc
  • Coriander, fresh, chopped for garnish,chopped 15 g
  • 5 tins of butter beans(drain and reserve the liquid)

To Assemble:

  • 3 loaves od white bread
  1. Butter Bean Curry

    • Heat the oil in a pot, and fry the onions, garlic, ginger and mustard seeds for 3 minutes.
    • Add in the Robertsons Rajah Medium Curry Powder and Knorr Aromat. Fry off for 2 minutes, then add the Knorr Tomato Pronto and fry for another 2 minutes.
    • Add the water and the reserved liquid drained from the tinned butter beans into the pot, along with the potatoes. Cook for about 20 minutes or until the potatoes are almost soft.
    • Add the butter beans to the pot and cook for a further 10 minutes until they are soft. Remove form the heat.
    • Add the fresh coriander into the pot and stir in.
  2. To Assemble:

    • Fill 300g of butter beans including half a potato into each 1/4 loaf of bread.
  3. Step up:

    • You can substitute the Robertsons Rajah Medium Curry Powder with Rajah Hot Curry Powder for a hotter, spicier curry.
    • Adda chopped chilli to the fried onions to add extra heat.
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