Curry in a Hurry

Keep your pantry stocked with Rhodes staples and a tasty, spicy dinner can be whipped up in no time. 

Ingredients

300 g butternut, cubed                                          

1 x 410 g can Coconut Milk

3 Tbsp. oil

2 garlic cloves, crushed

1 medium onion, chopped

1 x 410 g can Rhodes Indian Style Tomato

1 x 410 g can Rhodes Mixed Vegetable Curry

1 x 410 g can Rhodes Butter Beans

1 x 410 g can Rhodes Chick Peas

Handful of fresh coriander, chopped

Method

1. Cook the butternut in the coconut milk until tender.
2. Heat the oil in a medium pot and fry the garlic and the onion.
3. Add the tomatoes, mixed vegetable, butter beans and chick peas.
4. Bring to the heat and simmer for ten minutes.
5. Add the butternut and the coconut milk and cook for a further five minutes.
6. Finish with the fresh coriander and serve with rice.

SEE MORE: CLICK HERE