MINCE CURRY WITH PARATHAS
“This recipe pays homage to our Cape Malay heritage – we love spicy food. I like serving it with a tomato-and-onion sambal, which the kids enjoy eating.”
Serves 2 to 4
EASY
GREAT VALUE Preparation: 20 minutes Cooking: 1 hour
canola oil 2T butter 1T large onions 2, finely chopped large tomatoes 3, grated (no skin) garlic 1 T crushed fresh ginger 1 t crushed curry powder 1T ground or fresh turmeric 1t ground cumin 1t ground coriander 1t beef mince 500 g large potatoes 3–4, peeled and quartered frozen peas 1 cup , thawed (optional) fresh coriander 3 T chopped sea salt and freshly ground black pepper, to taste parathas, for serving tomato-and-onion sambal, for serving
1 Heat the oil and butter in a large saucepan and sauté the onions until soft and slightly browned. Add the tomatoes and cook for 10 minutes. 2 Add the garlic, ginger and dry spices and simmer for 15 minutes. Crumble the mince into the pan and stir through until well combined.
Cover with a lid and cook over a medium heat for 20 minutes. 3 Add the potatoes and cook for a further 15 minutes, or until soft. Add the peas if using and cook for 5 minutes. 4 Add the chopped coriander just before serving. Serve with the parathas and sambal.
HEALTH-CONSCIOUS
WINE: Grangehurst Pinotage 2017