Cape-Style Curry

Making a curry dish and then publishing it, is actually a very bold move. There are so many different ways to make curry. When you think of curry, you usually think of hot and spicy. But because I don’t like spicy food (Berto again loves it), he usually makes it mild and fragrant … that’s what we call a typical Cape curry.

Put it on the table:

If you prefer more heat, follow this recipe, but use a hot curry powder or add a teaspoon (or two) of ground chilli powder to the list of spices.

Ingredients for our Cape-Style Curry

400g beef minced meat (ground meat)

1 onion, chopped

2 carrots, chopped

3 potatoes, diced

1 can (410g) chopped & peeled tomatoes

15ml (1 tablespoon) tomato paste

1 cup frozen peas

4 cloves garlic, grated

15ml fresh ginger, grated

oil, to fry

Spices:

1 cinnamon stick

3 whole cloves

15ml medium curry powder

5ml ground turmeric

10ml fennel seeds

5ml ground cumin

salt & pepper, to taste

Spices, chopped veggies & grated garlic and ginger

Heat the oil in a saucepan over medium-high heat. Add the onion and fry until soft. Add the minced meat to the onion and fry until light brown.

Fry onion and minced meat

Add all the spices and fry for 1 minute. Add the grated ginger and garlic and fry for another minute.

Add the spices, ginger and garlic

Add the tomato paste and stir. Stir in the carrots and then the chopped tomatoes. Now add water and stir to loosen any sticky bits on the bottom of the pan.

Add tomato paste and carrots

Add chopped tomatoes and water

Add the diced potatoes, stir well and bring to a simmer. Cover with a lid and reduce the heat to very low. Let it simmer for 30 minutes until the potatoes are cooked.

Add diced potatoes

After 30 minutes, add the frozen peas and cook until the peas are soft (but not mushy) – about 10 minutes.

Add frozen peas

Tip: Keep an eye on the heat throughout – the curry will burn if the plate is too hot.

Serve the dish hot with rice. We didn’t have fresh coriander, but it’s always nice to sprinkle a few leaves on top of the curry.

Cape-Style Curry

Cape-Style Curry with rice

Do you remember the tasty jaffles we made during our camp weekend at Balloch Cottages (read here)? Well, this curry dish is a great filling for jaffles!