Curried Mince for Vetkoek

Curried mince in a black cast iron pan with a baking tin full of vetkoek.

5 from 46 votes

South African curried mince for vetkoek, made with beef mince, mild curry spices, coconut milk, fruity chutney and mixed vegetables. Thick, savoury, lightly sweet and ready in 30 minutes.

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Cook Time:30

Total Time:30

Course: Main Course

Cuisine: South African

Keyword: curried mince, curry mince, vetkoek mince, South African curry mince

Servings: servings

Calories: 533kcal

Equipment

1 medium saucepan

Ingredients

1 beef stock cube like Oxo
60 milliliter boiling water or four tablespoons
2 tablespoons oil for frying
150 grams onion, diced or one large onion
1 teaspoon garlic, minced or garlic paste
½ teaspoon turmeric
1 tablespoon mild curry powder
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon allspice
125 milliliter full-fat coconut milk
500 grams beef mince
2 tablespoons fruity chutney or apricot jam like mango, peach or apricot chutney
2 tablespoons tomato paste
250 milliliter frozen mixed vegetables small veg like cubed carrot, peas, corn etc
1 teaspoon salt or to taste
few grinds black pepper
1 teaspoon sugar (optional)

Instructions

Dissolve the beef stock cube in the boiled water. Set aside.
1 beef stock cube, 60 milliliter boiling water
Heat the oil in a medium-sized saucepan over a medium-low heat. Add the chopped onion and fry for 5-6 minutes, stirring often, until soft and translucent. Don’t let it brown.
2 tablespoons oil for frying, 150 grams onion, diced
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 so the spices smell warm and aromatic, but don’t catch on the bottom of the pan.
1 teaspoon garlic, minced, ½ teaspoon turmeric, 1 tablespoon mild curry powder, ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon allspice
Add the beef stock and coconut milk to the spicy onion mixture. Give it a good stir and cook for 3-4 minutes.
125 milliliter full-fat coconut milk
Add the minced meat. Break it up with a fork or wooden spoon and fry it with the onion mixture until the mince browns and no pink remains. This should take about 6 minutes.
500 grams beef mince
Add the chutney (or apricot jam), tomato paste, frozen vegetables, salt, pepper and sugar to the cooked mince.
2 tablespoons fruity chutney or apricot jam, 2 tablespoons tomato paste, 250 milliliter frozen mixed vegetables, 1 teaspoon salt, few grinds black pepper, 1 teaspoon sugar (optional)
Stir the beef mixture and cook uncovered for 7-10 minutes, stirring often, until the vegetables are cooked and the mince is thick and spoonable, with just enough sauce to coat everything.
Keep an eye on the liquid level. If absolutely needed, add a small splash of water or coconut milk.
Serve hot in vetkoek or on a bed of rice.

Notes

Bloom the spices with the onions for the best flavour.
Keep the mince thick and spoonable for filling vetkoek.
Add only a small splash of water or coconut milk if the mixture starts catching.
Use hot curry powder or chilli if you prefer more heat.
Freeze leftovers for up to 4 months.

Nutrition