Wednesday, 25 April 2018

Boerewors Curry recipe

Boerewors Curry recipe
about 600 g Championship Boerewors, cut into 5 cm pieces
15 ml (1 Tbsp) cooking oil
1 medium onion, chopped
2 cloves garlic, chopped
5 ml (1 tsp) root ginger, finely grated
10 ml (2 tsp) ground curry powder
5 ml (1 tsp) ground turmeric
5 ml (1 tsp) ground cumin
5 ml (1 tsp) ground coriander
salt and freshly ground black pepper to taste
410 g can chopped tomatoes
30 ml (2 Tbsp) smooth apricot jam
10 baby potatoes, halved
410 g can butterbeans
15ml (1 Tbsp) freshly chopped coriander leaves (optional)

How to
Fry boerewors in a medium pot with little water until brown cooked and brown on both sides. Add the oil, onion, garlic, ginger, spices and seasoning and sauté for about two minutes.
Add the tomatoes, apricot jam and baby potatoes. Bring to the boil, reduce the heat and simmer for about 15 minutes, covered until the potatoes are soft.
Add butterbeans and simmer for another 5 – 10 minutes , without the lid to allow the curry to reduce slightly.
Sprinkle with coarsely chopped coriander leaves just before serving.
Tip: Serve with basmati rice.

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