POLOKWANE – Don’t know what to make for dinner tonight? Instead of the usual beans on toast, why not kick your beans up a notch by making a curry instead?
What’s for Dinner says you can make this delicious vegetarian curry as hot and fiery as you like.
Ingredients
- 15ml sunflower oil
- 1 onion, sliced
- 1 clove garlic, crushed
- 30ml rajah mild and spicy curry powder
- 2 tomatoes, chopped
- 2 410g tins baked beans
- 1 x KNORR Vegetable Stock Pot
- 250ml frozen green peas
Method
- Heat oil in a frying pan and fry the onion and garlic until it is just starting to brown
- Add the Rajah Curry Powder and the tomatoes and fry for 1 minute, stirring continuously to release the flavour and aroma
- Stir in the baked beans, KNORR Vegetable Stock Pot and the frozen peas
- Add a little water if necessary, reduce the heat and allow to simmer for 10-15 minutes stirring occasionally
- Serve with pap or rice
