Every South African house has their unique version of kerrie en rys. Our UCOOK version will bring back fond food memories as you savour forkfuls of fluffy basmati rice, which has soaked up the spicy curry flavours featuring a special spice mix, chilli flakes, quartered baby potatoes, tomato passata, and browned beef mince dotted with onions & carrots. Keep the glass of milk close, because this one has a good spice kick, Chef!
Spicy Beef Kerrie en Rys
Spicy Beef Kerrie en Rys
with carrots & potatoes
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potato
- Beef
- Beef Mince
- Carrot
- Fresh Parsley
- Onion
- Onions
- Spice Mix
- Tomato Passata
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
NICE RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
ALL ABOUT THE BASE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the quartered potatoes and the carrot pieces. Fry until the mince is browned, 5-6 minutes (shifting occasionally).
HURRY WITH THE CURRY
Add the diced onion to the pan and fry until soft, 3-4 minutes. Add the spice mix and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 200ml water. Simmer until the curry is thickening and the veggies are cooked through, 15-20 minutes. Add 5ml of sweetener and seasoning. Remove from the heat.
DINNER IS READY
Make a bed of the fluffy rice, top with the flavourful curry, and garnish with the chopped parsley. Geniet jou kos!
White Basmati Rice - 100ml
Beef Mince - 150g
Baby Potato - 100g
Carrot - 120g
Onion - 1
Spice Mix - 20ml
Tomato Passata - 50ml
Fresh Parsley - 3g
NICE RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
ALL ABOUT THE BASE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the quartered potatoes and the carrot pieces. Fry until the mince is browned, 5-6 minutes (shifting occasionally).
HURRY WITH THE CURRY
Add the diced onion to the pan and fry until soft, 3-4 minutes. Add the spice mix and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 400ml water. Simmer until the curry is thickening and the veggies are cooked through, 15-20 minutes. Add 10ml of sweetener and seasoning. Remove from the heat.
DINNER IS READY
Make a bed of the fluffy rice, top with the flavourful curry, and garnish with the chopped parsley. Geniet jou kos!
White Basmati Rice - 200ml
Beef Mince - 300g
Baby Potato - 200g
Carrot - 240g
Onion - 1
Spice Mix - 40ml
Tomato Passata - 100ml
Fresh Parsley - 5g
NICE RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
ALL ABOUT THE BASE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the quartered potatoes and the carrot pieces. Fry until the mince is browned, 6-8 minutes (shifting occasionally).
HURRY WITH THE CURRY
Add the diced onion to the pan and fry until soft, 4-5 minutes. Add the spice mix and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 600ml water. Simmer until the curry is thickening and the veggies are cooked through, 20-25 minutes. Add 15ml of sweetener and seasoning. Remove from the heat.
DINNER IS READY
Make a bed of the fluffy rice, top with the flavourful curry, and garnish with the chopped parsley. Geniet jou kos!
White Basmati Rice - 300ml
Beef Mince - 450g
Baby Potato - 300g
Carrot - 360g
Onions - 2
Spice Mix - 60ml
Tomato Passata - 150ml
Fresh Parsley - 8g
NICE RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
ALL ABOUT THE BASE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the quartered potatoes and the carrot pieces. Fry until the mince is browned, 6-8 minutes (shifting occasionally).
HURRY WITH THE CURRY
Add the diced onion to the pan and fry until soft, 4-5 minutes. Add the spice mix and fry until fragrant, 1-2 minutes. Mix in the tomato passata and 800ml water. Simmer until the curry is thickening and the veggies are cooked through, 20-25 minutes. Add 20ml of sweetener and seasoning. Remove from the heat.
DINNER IS READY
Make a bed of the fluffy rice, top with the flavourful curry, and garnish with the chopped parsley. Geniet jou kos!
White Basmati Rice - 400ml
Beef Mince - 600g
Baby Potato - 400g
Carrot - 480g
Onions - 2
Spice Mix - 80ml
Tomato Passata - 200ml
Fresh Parsley - 10g
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