South African Curry
Dive into the vibrant flavors of a traditional South African Curry, a hearty dish that balances aromatic spices with a touch of natural sweetness. This recipe features tender chunks of beef or lamb stewed alongside golden potatoes, carrots, and a hint of dried apricots, all simmered in a rich, spice-infused tomato base. Seasoned with a fragrant blend of cumin, coriander, turmeric, and cinnamon, this curry delivers a warm, comforting spice profile that’s both bold and nuanced. Ready in just over an hour, it’s perfect for a cozy weeknight dinner or a special weekend meal. Garnish with a sprinkle of fresh cilantro for a burst of freshness, and serve with fluffy basmati rice or warm flatbread to complete this satisfying dish. A must-try for anyone who loves globally inspired comfort food!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 large, finely chopped onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1.5 tablespoons curry powder
- 500 grams beef or lamb stew meat (cubed)
- 2 medium, peeled and diced potatoes
- 2 medium, sliced carrots
- 1 400-gram can chopped tomatoes
- 1 cup beef or lamb stock
- 0.5 cup, chopped dried apricots
- 1 teaspoon sugar
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (for garnish) fresh cilantro
- 1 batch (for serving) steamed basmati rice or flatbread
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and golden.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the ground cumin, coriander, turmeric, cinnamon, paprika, and curry powder. Cook the spices for 1-2 minutes, stirring constantly, to release their flavors.
Add the cubed beef or lamb to the pot. Brown the meat on all sides, stirring occasionally, for 5-7 minutes.
Stir in the chopped tomatoes and pour in the beef or lamb stock. Bring the mixture to a gentle simmer.
Add the diced potatoes, sliced carrots, chopped dried apricots, sugar, salt, and black pepper. Stir well to combine.
Cover the pot with a lid and reduce the heat to low. Allow the curry to simmer for 40-50 minutes, stirring occasionally, until the meat is tender and the vegetables are cooked through.
Taste and adjust seasoning, adding more salt or spices as needed.
Remove from heat and let the curry rest for 5 minutes.
Garnish with fresh chopped cilantro before serving.
Serve hot with steamed basmati rice or flatbread.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1448 mg | 63% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 18.6 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1409 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
