Rooibos Beef Curry served with Roti – Beat the winter chill

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Fill your kitchen with the aroma of mouth-watering spices before indulging in a feast of fantastic flavours. This Rooibos Beef Curry is like a hug in a bowl to beat the winter chill.

What makes this recipe extra special is the fact that is it infused with our own South African rooibos tea adding so much more deliciousness to it.

A hearty stew is one of the most comforting meals you can enjoy during the cold winter months. However, when adding rich curry spices to the mix, make yourself ready for an authentic winter warmer.

This Rooibos Beef Curry includes a modest level of peppery spices but if you love your food really hot, nothing stops you from increasing the number of chillies.

Gather the family and get ready for a hearty winter meal that will warm you from the inside-out!

Rooibos Beef Curry served with Roti Recipe

5 from 1 vote

Recipe by With Love From the Twins Course: MainCuisine: South AfricanDifficulty: Easy

Servings

servings

Prep time

25

minutes

Cooking time

45

minutes

Total time

1

hour 

10

minutes

Ingredients

  • 500 g beef shoulder, cubed

  • 2 tablespoons oil

  • 2 onions, finely chopped

  • 2 carrots, peeled and cubed

  • 2 potatoes, diced

  • 2 tablespoons minced garlic

  • 2 green chillies, finely chopped

  • 2 tablespoons minced ginger

  • 2 teaspoons turmeric powder

  • 2 teaspoons cumin powder

  • 2 teaspoons coriander powder

  • 2 teaspoons chilli powder

  • 1 tablespoon of five spice

  • salt and pepper

  • 425 g canned tomatoes

  • 2 cups strong rooibos tea

  • 45 ml curry paste

  • 150 ml coconut cream

  • roti to serve

Method

  • In a large saucepan, brown the meat on both sides. Remove from the heat and set aside.
  • In the same pan, sauté onions until golden brown. Add the garlic and ginger, sauté for 2 minutes. Stir in the spices and cook for a further 2 minutes.
  • Add the meat back in as well as the vegetables, adjust seasoning.
  • Stir in the curry paste and add in the tomatoes and the rooibos tea. Simmer for 45 minutes, until the meat is tender.
  • Just before dinner, stir in the coconut cream.
  • Garnish with fresh herbs.
  • Serve with roti.

Notes

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