This is a great curry to start with if you’ve never made curry before.  Supremely easy (literally takes five minutes to prepare) and really tasty.  It goes really well with a Shiraz, I had Fleur du Cap Shiraz with it.  Winemaker Justin Corrans describes the Shiraz as “Ruby red in colour, this full-bodied wine shows delightful prune, blackcurrant and cherry on the nose, supported by smokey oak spices. Blackcurrant and cherry flavours follow through onto the palate. The wine has a wonderful mouth feel and a good tannic backbone.”  It’s strong enough to work alongside a mild curry and is really good with beef.


1/2 kilo cubed beef

beef curry, south african wine, south africa uncorked, fleur du cap, shiraz, recipes 1 1/2 tablespoons curry powder

1 tablespoon olive oil

1 large onion, chopped

2 carrots, 1 red pepper chopped

1 can of chopped tomatoes

1 bay leaf

1 teaspoon crushed garlic

1 cup of beef stock

salt and pepper

1 can coconut milk


Put the olive oil in a pan, add the onions and garlic and saute til translucent.  Add the beef and stir until beef is browned.

Throw in the tomatoes, carrots, red pepper, curry powder, bay leaf, salt and pepper to taste. Add about a cup of beef stock. Stir and simmer for about 20-30 minutes or until meat is cooked.

When meat is done, add the can of coconut milk and continue cooking for about 5 minutes or until heated through.

Serve over white rice. Enjoy with a nice glass of South African Shiraz!