Cookbook:South African Curry and Rice

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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.

• 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

• Cooked basmati rice
• Chutney
• Coconut
• Sliced banana

1. Heat the oil in a pan over medium heat. Add onion and garlic, then cook until translucent, without letting it brown or burn.
2. Add the meat and cook until browned.
3. Add the water, and bring the mixture to a boil. Boil for 10 minutes.
4. Add potatoes and carrots, and boil for another 10 minutes until the carrots and potatoes are softened.
5. Combine the tomato sauce, vinegar, sugar, curry powder, turmeric, flour, salt, and chutney in a mixing bowl. Mix it well.
6. Stir the sauce into the meat mixture, along with the rosemary. Cook for another 10–15 minutes.
7. Serve with the rice, chutney, coconut, and bananas.