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
Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard
