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Vetkoek and curry mince for supper

By Faeza
02 June 2016

Today’s recipe is Vetkoek and curry mince.

VETKOEK

INGREDIENTS: 500g Flour 5ml Salt 5ml Sugar 5g Instant dry yeast 30g Butter 325ml Warm water

METHOD:

Sift the flour then add the salt, sugar and yeast. Rub the butter in (you can grate it if it's hard). Add the warm water bit by bit and mix until you have a soft dough. Knead on a floured surface, adding more flour if it gets sticky, for about 10 minutes. Put in an oiled bowl and cover. Leave to rest for about half an hour. Knock down and divide into about 16 balls. Allow to rise again for another half an hour. Deep fry at 170C for about 4 minutes. You can serve with curry mince or lather with marge and jam and lots of cheese.

(or buy pizza dough at your local grocery store)

CURRY MINCE

INGREDIENTS:

500g Beef mince

1 Onion finely chopped

Half a tin of chopped tomatoes

1 Chilli deseeded and chopped

1 tbsp Curry powder

1 tsp Turmeric

1/4 tsp Ground coriander

1 tsp Whole cumin

2 Bay leaves

2 carrots, cut in small cubes

2 potatoes, cut in small cubes

2 tbsp Chutney (Mrs Balls, of course)

2.5 tbsp White vinegar

1 cup Frozen peas

METHOD:

Fry the onion and chilli until soft. Add all the spices and fry for another couple of minutes. Add the mince and cook until no longer pink. Add the rest of the ingredients except the peas as well as 1/2c water and allow to simmer for half an hour. Add the peas and simmer for another 5 minutes. Season to taste.