South African Curry and Rice
__notoc__ 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.
Source and licence
"South African Curry and Rice" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:South_African_Curry_and_Rice, revision 4525293), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:South_African_Curry_and_Rice&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4525293
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 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
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.