5 from 138 votes
Curried mince for Vetkoek
Curried mince for Vetkoek combines ground beef with a fragrant blend of spices including turmeric, curry powder, cinnamon, ginger, and allspice. The mixture simmers with coconut milk, chutney, tomato paste, and frozen mixed vegetables, resulting in a richly flavored and hearty mince with tender vegetable bites. This dish is ideal for filling Vetkoek or serving as a savory side, offering a balance of creamy and spicy notes enhanced by a careful blooming of spices.
Cook Time
30 mins
Total Time
30 mins
Servings:
4
servings
Calories:
533 kcal
Course:
Main Course
Cuisine:
South African
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 533
% 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.