Curried Mince Recipe (Vetkoek mince)

An epicurean adventure to: South Africa

If you're craving a proper vetkoek with curried mince, or a 'curry bunny', you're in for a treat!

This curried, savoury mince recipe is also rather versatile.

While its primary purpose is to elevate your vetkoek experience, it can also moonlight as the star in a South African curry and rice, as a savoury pancake filling (Harry's Pancakes anyone?) or as a topping on toast.

From start to finish, it's ready in just 30 minutes, making it ideal for those busy weeknights.

The love for South African 'vetkoek and mince' lies deep in the hearts of the Rainbow nation.

In a nutshell, vetkoek, or 'amagwinya', is a simple dough, deep-fried in oil until golden brown, then filled to the brim with a mild curried mince (or simply with Lyle's golden syrup for 'dessert').

You will find it alongside 'pannekoek' on street corners, at flea markets, at church bazaars, in corner shops or outside the butchers on a Saturday morning. It's everywhere and loved by one and all.

When curried mince is prepared in large quantities for markets and street vendors, it's customary to stretch the meat with potatoes to make it more economical.

We've ditched the potatoes in favour of a hearty mix of vegetables, ensuring a meaty, flavour-packed filling for your vetkoek.

Feel free to tinker with the quantities of spices, like ramping up the curry for a spicier kick. This recipe is comfortably mild, perfect for those who appreciate a subtler warmth.

Plus, it's an excellent candidate for batch cooking, allowing you to stash away some portions in the fridge or freezer, ready to rescue your future mealtime dilemmas.

Fast facts - South Africa

Key ingredient notes and substitutions

**Please see the recipe card at the bottom of this post for the full list of ingredients.

Curry powder

We use one tablespoon of mild curry powder to keep the heat level low, so even kids can enjoy it.

If you want more spice, you can use a hot curry powder or add an extra tablespoon of mild. Your curry, your way!

Beef stock and water

To get that rich flavour, we begin by dissolving a beef stock cube in a small amount of water. Don't be tempted to add more water, otherwise, your curry might become too watery for your vetkoek.

Keep in mind that we will get more liquid from coconut milk, the chutney and the frozen vegetables. Plus, as the mince cooks, it releases its own juices.

So, stick to the amounts mentioned in the recipe. If you find it needs more liquid, you can add a bit more water or coconut milk later on.

Coconut milk

This provides a rich sauce, full of flavour and creaminess. You can also use normal cream.

Beef mince

We go for a ground beef mince with 20% fat content. However, if you prefer lean beef mince, that's okay too.

Just remember, with leaner mince, you might want to check the water level as your curry simmers. It tends to release less liquid than the fattier versions.

You can also mix things up by using a blend of 50% pork mince and 50%.

We find that lamb mince adds a very different flavour to the traditional taste you would expect for vetkoek mince, so we don't recommend it.

Chutney

Chutney is an integral part of South African vetkoek mince.

Locally, folks turn to Mrs. Ball's peach chutney for that authentic touch. However, if you have mango chutney or any fruity chutney on hand, it works just as brilliantly.

We won't recommend non-fruity chutneys like red onion chutney.

If you don't have fruit chutney on hand, apricot jam can step in as a great alternative.

Vegetables

A frozen veg mix is not just convenient, it's also a traditional choice for vetkoek mince.

We opt for packs with green peas, corn, green beans and little pieces of cubed carrots.

However, you can get creative with your own veg combo, just remember to keep the veggies small and not too chunky. That way, they'll blend perfectly into your mince curry.

How to make curried mince: Step-by-step

Prepping

1. Chop the onion into small chunks.

2. Dissolve the beef stock cube in the boiled water. Set aside.

Make the curried mince

1. Pour the oil into a medium-sized saucepan and heat over medium heat. Most oils will work, like sunflower, vegetable or olive oil.

2. Fry the onions over medium-low heat for 5-6 minutes until soft and translucent.

3. 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.

4. Add the beef stock along with the coconut milk to the spicy onion mixture. Give it a good stir and cook for 3-4 minutes.

5. Add the minced meat. 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.

6. Add the chutney (or apricot jam), tomato paste, frozen vegetables, salt, pepper and sugar to the cooked mince.

7. Stir the beef mixture 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 water level. If absolutely needed, add a little more water or coconut milk.

8. Serve hot in vetkoek or on a bed of rice.

Variations

• Use a combination of pork and beef mince

• Replace the meat with plant-based alternatives like lentils, Quorn mince, tofu or a mix of mushrooms for a hearty vegetarian or vegan curry.

• Experiment with different vegetables based on your preferences or what you have on hand. Just make sure they are chopped rather small.

• If you're not keen on a mild curry flavour and prefer more spice, add chopped chilli, chilli powder, cayenne pepper or a spicier curry powder.

• Play around with the spices and add more of the spices you love, or omit the ones you don't.

• Swap the coconut milk for normal cream or coconut cream.

What to serve with curried mince

Vetkoek - The traditional choice!

Rice - Steamed white or brown rice is a classic choice. Delicious on coconut rice or yellow rice.

Roti or naan - Indian flatbreads like roti or naan bread are fantastic for scooping up the curry. They're great for adding an extra layer of texture to your meal.

Couscous - The light and fluffy nature of couscous is a great match for curried mince. See our recipe for how to cook the perfect couscous every time. Cauliflower rice works too for a low-calorie option.

Bread - A simple slice of crusty bread, baguette or pita bread can be a quick and satisfying side option. You can use it in a sandwich too, it's a great way to use up any leftovers.

Extra chutney - If you like the tang chutney adds to curried mince, add more! Try our recipe for homemade mango chutney.

Onions - A simple tomato and onion salad or this cold onion chutney work marvels with curried mince.

For dessert - Milk tart!

Storage

Curry mince will last well in the fridge for up to 4 days when stored in airtight containers.

It freezes really well for up to 4 months, perfect for meal prep.

To defrost, allow it to thaw overnight in the fridge. Reheat in the microwave or on the stovetop. Add a splash of water to loosen it up.

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Prego steak rolls

More easy curry recipes

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Chicken Handi curry

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Aromatic beef curry with coconut milk