Proudly South African recipe for Boerewors Curry

Ingredients
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.

Shoprite and Checkers are proud of SA’s boerewors tradition and celebrate it every year by hosting the Championship Boerewors competition, the country’s premier showcase to find the best boerewors. SA’s top three recipes have already been chosen. The public will have the chance to decide on #SasNo1 by buying a combo pack containing all three recipes, braaing it, and then voting for their favourite recipe by dialling the USSD code clearly marked on each combo pack, available in all Shoprite and Checkers stores nationwide, between 19 August – 9 September 2016.

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