Curry and Rice (Durban-Style)
Curry and Rice (Durban-Style). It brings a true taste of South Africa straight to your dining table.
Ingrédients
- 2 tbsp oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 tbsp grated fresh ginger
- 2 tsp curry powder
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1-2 tsp chilli powder (adjust to heat preference)
- 500 g meat (beef, lamb, chicken) or vegetables (potatoes, lentils, or chickpeas)
- 2 large tomatoes, chopped (or 1 can chopped tomatoes)
- 1 tbsp tomato paste
- 1 cup water or stock
- To taste salt
- fresh coriander for garnish
- cooked white or yellow rice for serving
Instructions
- Heat 2 tbsp oil in a large pot over medium heat.
- Add 1 large finely chopped onion and fry until golden, about 5 to 7 minutes.
- Add 2 minced garlic cloves and 1 tbsp grated fresh ginger. Cook for 1 minute, stirring often.
- Stir in 2 tsp curry powder, 1 tsp garam masala, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp paprika, and 1 to 2 tsp chilli powder. Cook for 30 seconds until fragrant.
- Add 500g of your choice of meat or vegetables. Stir well to coat them evenly with the spices.
- Add 2 chopped large tomatoes (or 1 can chopped tomatoes) and 1 tbsp tomato paste. Mix well.
- Pour in 1 cup water or stock. Season with salt to taste.
- Bring the mixture to a simmer, then reduce heat to low. Cook uncovered for 30 to 45 minutes, stirring occasionally, until the meat is tender and the sauce thickens. Add extra water if needed during cooking.
- Serve the curry hot over the cooked rice. Garnish with fresh coriander if you like.
