Take a trip down memory lane with curry vetkoek! Treat your family and friends with this delicious old-school recipe. Serve with your favourite drink on a rainy day!




  • Beef


  • South African

Cooking Methods

  • Frying



Prep Time

20 minutes

Cooking Time

1 hour


For those looking for a meat alternative, a curried red lentil dhal is a perfect substitute to fill your vetkoeks.


For the ground beef curry:

15ml (1 Tbsp) olive oil
2 onions, chopped
4 garlic cloves, minced
1kg Ground Beef from our Butchery department
15ml (1 Tbsp) curry paste
15ml (1 Tbsp) mild curry powder
125ml (1/2 cup) apricot chutney
60ml (1/4 cup) chilli jam
60ml – 125ml (1/4 cup – ½ cup) water
250ml (1 cup) mixed frozen vegetables
Salt and bleck pepper, to taste

For the vetkoek:

1kg store-bought bread dough
125ml (1/2 cup) flour
Cooking oil, for deep-frying


For the ground beef curry:

Heat the olive oil in a large pot over medium heat.
Sauté the onions for about 5 minutes or until translucent, then add the garlic and sauté for another 2-3 minutes.
Add the ground beef and brown while stirring for about 10 minutes.
Add the curry paste and curry powder to the ground beef mixture and fry for another 5 minutes.
Add the chutney and chilli jam to the mixture and cook for another 15 minutes.
Add the water if your mixture cooks too dry.
Reduce the heat to a lower temperature and cook for another 15 minutes.
Add the vegetable mix and cook for another 5 minutes. Season to taste.

For the vetkoek:

Form the bread dough into balls just smaller than your fist and place it on a tray sprinkled with flour for it not to stick to the surface.
Allow to rise for about 20 minutes in a warm place.
Heat the oil in a large pot and fry each vetkoek for about 4-5 minutes per side or until golden brown and fully cooked.

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