Curried mince for Vetkoek
User Reviews
5
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Cook Time
30 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
533 kcal
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Course
Main Course
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Cuisine
South African
Curried mince for Vetkoek
Description
Curried mince for Vetkoek involves sautéing onions and garlic with a balanced blend of warm spices to bring out their full flavor. Adding beef stock and coconut milk creates a creamy base as the ground beef browns and simmers. Incorporating chutney and tomato paste introduces subtle sweetness and acidity, while the frozen mixed vegetables cook through, adding texture and color. The gradual cooking thickens the mixture to a rich consistency that holds well in Vetkoek or as a standalone dish.
The curry develops mild, aromatic warmth from the spices without overpowering the natural beef flavor, complemented by the smooth coconut milk and fruity chutney. This combination results in a comforting, satisfying filling that is versatile for various serving methods.
During preparation, it's important to bloom the spices gently with the onions to release their aroma fully. Avoid adding extra water early on, as the mince and vegetables release moisture during cooking. Stir frequently to prevent burning, especially since the curry is cooked uncovered, allowing it to thicken appropriately. Frozen vegetables can be added directly without defrosting, simplifying the cooking process.
Ingredients
- 2 tablespoons cooking oil for frying
- 150 grams onion or one large onion, diced
- 1 teaspoon garlic or garlic paste, minced
- ½ teaspoon Turmeric
- 1 tablespoon curry powder mild
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice
- 60 milliliter water or four tablespoons, boiling
- 1 beef stock cube like Oxo
- 125 milliliter coconut milk full-fat
- 500 grams ground beef
- 2 tablespoons chutney like mango, peach or apricot chutney, fruity, or apricot jam
- 2 tablespoons tomato paste
- 250 milliliter mixed vegetables small veg like cubed carrot, peas, corn etc, frozen
- 1 teaspoon salt or to taste
- black pepper few grinds
- 1 teaspoon sugar optional
Instructions
Prepping
- Chop the onion into small chunks.
- Dissolve the beef stock cube in the boiled water. Set aside.
Making the curried mince
- Pour the oil into a medium-sized saucepan and heat it over medium heat.
- Fry the onions over medium-low heat for 5-6 minutes until soft and translucent.
- Add the garlic, turmeric powder, curry powder, ground cinnamon, ground ginger and allspice to the onions. Fry the spices with the onions for 2 minutes so their flavours can develop. Keep stirring the mixture throughout to prevent burning.
- Add the beef stock along with the coconut milk to the spicy onion mixture. Stir together and cook for 3-4 minutes.
- Add the mince. Break it up with a fork and fry it with the onion mixture until the mince browns, stirring throughout. This should take about 6 minutes.
- Add the chutney (or apricot jam), tomato paste, frozen vegetables, salt, pepper and sugar to the cooked mince.
- Stir everything together and cook uncovered for 7-10 minutes until the vegetables are cooked (but still have a bite) and the liquid has reduced. Stir frequently and monitor the liquid level.
- Serve hot in a vetkoek or with rice.
Notes
- Bloom the spices with onions to maximize their flavor.
- Do not add extra water at the start; moisture from the mince and vegetables is sufficient.
- Use a pan size suitable for the ingredients to prevent drying out or burning.
- Frozen vegetables can be added directly without thawing.
- Stir frequently during cooking to avoid burning as the curry thickens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Calories | 533kcal | 27% |
| Carbohydrates | 22g | 7% |
| Protein | 25g | 50% |
| Fat | 39g | 60% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 2g | 100% |
| Cholesterol | 89mg | 30% |
| Sodium | 1011mg | 42% |
| Potassium | 691mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2582IU | 52% |
| Vitamin C | 11mg | 12% |
| Calcium | 66mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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