South African Curry and Rice

When the first blue clouds come tumbling over the African horizon like angry boulders and the blistering wind comes rushing through the windows carrying that unmistakable cent of rain, you know that a Highveld thunderstorm calls for one thing – a delectable Curry and Rice.

South African Curry and Rice

Back in the day, when the heavens used to open up, a thunderstorm always summoned my mom and gran to the kitchen to deliver (in what feels like minutes) delicious rainy day comfort foods.

South African Curry and Rice

You know what I mean, right? The ever popular pancakes with cinnamon sugar or the mouthwatering “melkkos” with heaps of sugar and butter – I have managed to attach a sort of cliché onto these dishes that reflects that specific memory. Rain.

South African Curry and Rice

After the pancakes though, it was always accustomed to whip up a real South African Curry and Rice. The sort of Curry and Rice you would find at the local church bazaar, vessels filled to the rim, topped with fruity Chutney and a tablespoon of coconut – cramped on to tiny tables and accompanied by old smiling ladies with shiny cheeks and dirty aprons.

South African Curry and Rice

Now that is the kind of Curry and Rice I am talking about. It doesn’t only have to be enjoyed on a rainy day. When winter is in full swing a steamy bowl of Curry and Rice are sure to satisfy the family at dinnertime.

South African Curry and Rice

This is not the type of curry you will find in an Indian restaurant, it is the way our grans used to make it – like a secret recipe passed down from church bench to church bench, from mother to daughter, from farm kitchen to farm kitchen. It’s a legend – well for me at least…

South African Curry and Rice

My dad had this habit of adding a heaped tablespoon of desiccated fine coconut on top of another heaped tablespoon of chutney AND a whole cut up banana on top of his Curry and Rice. It was really so good. So if this is what you envision for your dinner, go on and enjoy an old South African favorite!

South African Curry and Rice

 
 
 
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South African Curry and Rice
This recipe has a very subtle curry flavor, the sauce made from a sweet chutney base, mixed through cooked beef mince, pleasant chunks of potato and carrots, served with flavorsome basmati rice.
Votes: 27
Rating: 4.44
You:
Rate this recipe!
Course Main Dish
Prep Time 5 min
Cook Time 30 min
Servings
servings
Ingredients
Course Main Dish
Prep Time 5 min
Cook Time 30 min
Servings
servings
Ingredients
Votes: 27
Rating: 4.44
You:
Rate this recipe!
Instructions
  1. Heat the oil in a large pan and sauté the onion with the garlic.
  2. Add the mince to pot, brown and add a cup full of water.
  3. Cook the meat for about 10 minutes with the lid on, every now and then giving it a mix and making sure the meat has a little water on it. Don’t let the meat cook dry.
  4. Add the potatoes and carrots, add more water if needed, and cook for another 10 minutes with the lid on, until the potatoes and carrots feel soft.
  5. In a mixing bowl combine the tomato sauce, vinegar, sugar, curry powder, turmeric, flour, salt and chutney. Give it a good mix.
  6. Add the sauce to the mince and mix through. Add the rosemary, Lower heat and let it simmer for about 10 minutes.
  7. Serve with fluffy basmati rice, chutney, coconut and sliced bananas.
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