South African Curry and Rice
South African curry and rice is a combination dish of slow-cooked beef mince in a sweet and spicy curry sauce, served with basmati rice.
- Time
- 35 minutes
Ingredients
Curry
- 15 ml olive oil
- 1 kg beef mince
- 2 onions peeled and finely chopped
- 2 teaspoons crushed garlic
- 2 cups water
- 4 large carrots, peeled and chopped fine
- 3 potatoes, peeled and cubed
- 20 ml tomato sauce
- 20 ml white vinegar
- 30 ml brown sugar
- 9 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1½ teaspoons flour
- 1 teaspoon salt
- 2 cups fruit chutney (or less, if you want it less saucy)
- A few sprigs fresh rosemary, chopped
Serving
- Cooked basmati rice
- Chutney
- Coconut
- Sliced banana
Method
- Heat the oil in a pan over medium heat. Add onion and garlic, then cook until translucent, without letting it brown or burn.
- Add the meat and cook until browned.
- Add the water, and bring the mixture to a boil. Boil for 10 minutes.
- Add potatoes and carrots, and boil for another 10 minutes until the carrots and potatoes are softened.
- Combine the tomato sauce, vinegar, sugar, curry powder, turmeric, flour, salt, and chutney in a mixing bowl. Mix it well.
- Stir the sauce into the meat mixture, along with the rosemary. Cook for another 10–15 minutes.
- Serve with the rice, chutney, coconut, and bananas.