Butternut & Corn Curry (Wonderbag)


  • 4tbsp olive oil
  • 2 onions chopped
  • 2tbsp garlic (diced or grated)
  • 1 tbsp ginger (grated)  
  • 2 tsp mustard seeds
  • 2 tsp coriander seeds
  • 2tbsp ground coconut
  • 2tbsp ground coriander/dhania
  • 1-2tbsp curry powder (depending on how hot you want the curry to be)
  • 1tbsp cumin tbsp. ground salt  
  • 2 red tomatoes chopped
  • 400g butternut diced
  • 250g frozen peas
  • 250g corn kernels (1 tin drained and rinsed)
  • 1 potato, diced (optional)
  • 1 tin butterbeans (drained and rinsed)
  • 1 punnet fresh coriander  
  • 750ml water  


  1. Add the olive oil, onions, garlic, ginger and all the spiced to a pot and bring up to heat
  2. Add all the vegetables together in the pot – and mix.
  3. Now add the salt
  4. Add the water and bring to the boil for 10 minutes
  5. Just before you add the pot to the wonderbag, add the butterbeans.
  6. Place in wonderbag for 5 hours
  7. Serve with fresh basmati rice and top with fresh coriander

This dish can be served with sambels but I would highly recommend a tablespoon of Mrs. Ball Chutney and some coarse salt – delicious!  

Photography By Nick Ferreira