Monday, March 25, 2013


·         150 Millilitre sunflower oil
·         1 Large onion, diced
·         2 Green peppers, diced
·         20 Millilitre Hot curry powder
·         4 Large carrots, peeled and grated
·         6 Large tomatoes, grated
·         2 Small red chillies, finely chopped
·         450 Gram Baked beans in tomato sauce
·         1 KNORR Vegetable Stock Pot
·         5 Millilitre Peri-peri powder
·         5 Millilitre Aromat
1Warm the sunflower oil in a pot over a medium heat
2Add your onions and green pepper and fry until soft then add the curry powder and fry for 1 minute  to release the flavour and aroma
3Add the grated carrots, tomatoes, chilli, beans and KNORR Vegetable Stock Pot and mix thoroughly
   Allow the mixture to cook for 15 minutes on medium heat
   Stir the mix every 5 minutes to ensure that it does not stick, and becomes smooth
   Add the peri-peri and Aromat and cook for another 15 minutes

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