Mince Curry and Vetkoek

With a chill still in the air, this mince curry and vetkoek recipe will have you going back for more. Warm and comforting in so many ways, and perfectly suited to celebrate #HeritageMonth. This meal takes me straight back to my childhood and spending time with my gran in the kitchen, the smell of all of the spices gently cooking filling the air with the sweetest aromas. I hope you enjoy it as much as I did making it!


Mince Curry and Vetkoek
Servings Prep Time
6people 10minutes
Cook Time Passive Time
30minutes 30minutes
Servings Prep Time
6people 10minutes
Cook Time Passive Time
30minutes 30minutes
  • 2 canola oil
  • 2cups onionfinely chopped
  • 1tbsp chilli powderadjust to suit heat preference
  • 2tsp ground cumin
  • 2tsp ground coriander
  • 1tbsp mild curry powder
  • 2tsp garam masala
  • 2tsp garlic and ginger powder
  • 2tsp tumeric
  • 2tsp fine sea salt
  • 1tbsp garlic and ginger paste
  • 1tbsp coriander stemsfinely chopped
  • 3tbsp tomato paste
  • 1tbsp white sugar
  • 500grams lean beef mince
  • 5 curry leaves
  • 1stick cinnamon
  • 2cups potatoesevenly cubed
  • 1bunch corianderfor garnish
For the Vetkoek
  • 1pkt Snowflake Magwenya flour mixmakes approx. 12 portions
  1. Gently heat the oil in a heavy based saucepan or pot and add the onion, cook for 3-5 minutes until starting to brown lightly. Mix together all the spices and add to the onion mix, cook for a further minute, stirring continuously
  2. Season the spice mix with 1 tsp of the salt then add the garlic and ginger paste, followed by the tomato paste, sugar and coriander stems, mix well to combine and cook for a further two minutes
  3. Turn up the heat slightly and add the mince breaking it up with a wooden spoon and coating with the spice mix. Add the curry leaves and cinnamon. Allow the meat to brown slightly for 5 minutes, becareful to ensure it doesn't burn
  4. Add the cubed potatoes and the rest of the salt, turn down the heat to medium, cover with a lid and allow the mince and potatoes to cook through for a further 20-25 minutes, checking halfway through cooking time to stir. If the mince is too dry, adjust by adding a 1/4 cup of water at a time. The curry should not be too wet.
  5. To make the Vetkoek, prepare according to Snowflake packet instructions
  6. To serve cut the vetkoek in half and fill with the mince curry, garnish with a sambal of tomato and onion, top with cucumber and yoghurt, and garnish with coriander leaves

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