Pumpkin and Sugar Bean Curry

Prep 25 Mins, Cook 110 Mins, 12 Ingredients, Serves: 4 - 6

Ingredients

  • 2 cups (350 g) sugar beans
  • 1 Tbsp. (15 ml) cooking oil
  • 1 ½ onions, chopped
  • 1 green pepper, chopped
  • 2 Tbsp. (30 ml) Rajah Mild & Spicy Curry powder
  • 2 tsp (10 ml) Robertsons Steak & Chop Spice
  • 2 tomatoes, chopped
  • 2 cups (500 ml) water
  • 1 Knorrox Beef Stock Cube
  • 500g pumpkin peeled and cubed
  • 2 Tbsp. (30 ml) Knorr Brown Onion Soup

Instructions

  • Sort and clean the sugar beans and soak in water overnight.
  • Boil in clean water for one hour or until soft and drain.
  • In a pot, fry the onion and green pepper in oil until soft.
  • Add the Rajah Mild & Spicy Curry Powder, Robertsons Steak & Chop Spice and tomatoes and fry for about two minutes.
  • Add the pumpkin, water and Knorrox Beef Stock Cube, turn down the heat and simmer for 20 minutes with the lid on.
  • Add the cooked sugar beans and allow to simmer for a further ten minutes.
  • Just before serving mix the Knorr Brown Onion Soup with four tablespoons of water to form a smooth paste, add it to the pot and allow to simmer for five minutes to thicken.
  • Serve with pap or rice.