Curry-and-Rice Potjie

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This sausage hack is the ultimate lazy chef’s dish. Add all the ingredients to a pot and wait for the flavours to develop.

Serves 6

• 500g sausage (we used boerewors)

• 4T cooking oil

• 2 onions, diced

• 2–3T mild curry powder

• 2 tomatoes, diced

• 1 medium-size chilli, deseeded and chopped (optional)

• 2 cups basmati rice

• 4 cups vegetable stock or water

• salt and pepper

• 1 cup plain yoghurt

• ½  cucumber, grated

 

Method

Remove the meat from the sausage casing into a bowl and combine it into one batch of mince. Heat oil in a potjie and sauté onions on a low-medium heat for 5 minutes, until soft.
Add the curry powder and sausage mince. Fry for 8 minutes until browned (add more oil if needed). Add the tomatoes and cook for 5 minutes to soften. Add the chilli now if you want an extra kick.
Add the rice and stock or water to the potjie. Partially cover with the lid and leave to simmer for 15–20 minutes over low-medium coals, until the rice is cooked and the liquid has evaporated. Season to taste. Mix together the yoghurt and cucumber to serve with the curry and rice.