4 Tbsp. (60 ml) freshly chopped dhania or parsley (optional)
Boil the sugar beans in plenty of unsalted boiling water for about 2 hours until soft. Drain and set aside.
Fry the onion and Rajah Medium Curry Powder in oil until the onion is soft.
Add the potatoes and continue to fry until they are beginning to turn golden.
Add more oil if needed.
Once the potatoes are nearly cooked, after about 15 minutes add the cooked sugar beans, McCain’s Frozen Mixed Vegetables, Knorr Curry Vegetable Soup and water and simmer for 10 minutes, adding extra water if needed
Lastly, add the corned meat and heat through. Stir in fresh herbs and serve.