Butternut and Bean Curry Soup

Butternut and Bean Curry Soup

Preparation time: 25 Minutes
Cooking time: 45 Minutes
Serves: 4-6


1 ½ Cups (375 ml) of Sugar beans, soaked in water overnight
2 Tbsp. (30 ml) of Cooking oil
1 Onion, finely chopped
2 Tbsp. (30 ml) of Crushed garlic
1 Tbsp. (15 ml) of Rajah Flavourful & Mild Curry Powder
3 Cups of Butternut, peeled and cubed
2 Carrots, peeled and sliced
2 Potatoes, peeled and cubed
6 Cups (1, 5 l) of Water
2 Knorrox Chicken Stock Cubes



  1. Drain and rinse the soaked sugar beans and place into a pot, cover with water and boil until soft.
  2. Drain the cooked sugar beans, partially mash and set aside.
  3. Heat up the oil in a large pot and gently fry the onion and crushed garlic until soft.
  4. Add Rajah Flavourful & Mild Curry Powder and fry for one minute, stirring constantly.
  5. Add the butternut, carrots and potatoes to the pot together with the water and stock cube and bring to the boil.
  6. Reduce the heat and simmer without a lid until all the vegetables are soft.
  7. Remove from the heat and mash until smooth, then stir in the sugar beans and season to taste.
  8. Serve with homemade bread.

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