Curried beans with carrots

Recipe from: 2/15/1996 12:00:00 AM
Ingredients 9
Servings 0
Time

Ingredients

  • 1
    kg
    green beans, sliced
  • 1
    kg
    carrots, scraped clean and sliced into rings
  • 1
    kg
    onions, peeled and chopped
  • 750
    ml
    white grape vinegar
  • 500
    ml
    sugar
  • 15
    ml
    salt
  • 30
    ml
    curry powder
  • 15
    ml
    turmeric
  • 60
    ml
    cornflour, blended with a little water to form a smooth paste
 

Method

 
Boil the green beans, carrots and onions together in salted water until just tender. Drain. Heat the grape vinegar and sugar in another large saucepan, stirring continuously until the sugar has dissolved. Mix the remaining ingredients and add to the sugar mixture. Heat until the mixture comes to the boil, stirring continuously. Add the vegetable mixture to the sauce and heat again until the mixture boils rapidly. Turn into clean, sterilised jars and seal immediately. Serve cold. Store in the fridge once the jars have been opened. Makes about 2,25 litres.
 

 

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