Cape Malay Style Beef Curry
Flavour Notes

The spice mix is bloomed in oil before anything else goes in the pot — that's non-negotiable. Butterbeans are added in the last twenty minutes so they keep their shape; carrots go in earlier because sweetness is part of the point. Serve with savoury rice and something sweet at the end; the malva pudding is the traditional Cape partner.

Heating Instructions

All meals are fully cooked and delivered refrigerated. Keep refrigerated (consume within 4 days) or freeze immediately for up to 6 weeks. For best results, defrost overnight in the fridge — frozen-direct timings are a fallback, not the target.

Reheat to 75°C / 167°F internal temperature — a knife-tip held 2 seconds against the centre should feel hot, not warm. Always rest 2–5 minutes after reheating so the centre fully evens out. Reheat once only; never re-reheat leftovers.

Prepared in a kitchen that also handles gluten, tree nuts, dairy and soy — see the allergens list for dish-specific information.

Heat gently until piping hot throughout. Times are a guide — check the centre before serving.

Temperature
160°C
  1. Cover and bake at 160°C for 20 minutes, stirring once at 10 minutes. Rest 3 minutes.
  1. Cover and bake at 150°C for 45 minutes, stirring at 20 and 35 minutes. Rest 5 minutes.
  1. Cover and bake at 160°C for 25–30 minutes, stirring once. Rest 5 minutes.
  1. Cover and bake at 150°C for 55–60 minutes, stirring twice. Rest 5–10 minutes.
  1. 60% power for 5–6 minutes, stirring halfway. Rest 1 minute.
  1. 30% power for 8 minutes, then 60% power for 4–5 minutes, stirring between. Rest 2 minutes.
  1. 60% power for 8–9 minutes, stirring twice. Rest 2 minutes.
  1. 30% power for 12 minutes, then 60% power for 6–7 minutes, stirring between. Rest 3 minutes.
Heat Level
Medium-Low
  1. Medium-low for 8–10 minutes with a splash of water, stirring often until piping hot.
  1. Low for 18–20 minutes covered with 2 tbsp water, stirring every 4–5 minutes.
  1. Medium-low for 12–15 minutes with a splash of water, stirring often.
  1. Low for 25–30 minutes covered with water, stirring every 5 minutes.
Allergens

May contain traces of

  • Gluten
  • Tree Nuts
  • Dairy
  • Soy

Prepared in a kitchen that handles all major allergens — cross-contamination possible.

Common questions
  • How long can I keep it before reheating?

    Refrigerate in its sealed container for up to 3 days from delivery, or freeze for up to 6 weeks. Once reheated, eat within 24 hours.

  • Is your kitchen Halaal certified?

    We work to Halaal-friendly standards with separate prep surfaces and no pork or alcohol products. Independent certification is in progress — check the dietary tag on each dish.

  • How does delivery work?

    We deliver across the Cape Town metro on weekdays. Orders placed before 14:00 are dispatched the next business day. Free delivery on orders over R500.

  • Can I customise the spice level or portion size?

    Drop a note in the order comments at checkout — we accommodate where we can. For larger events, contact our catering team for bespoke menus.

The Story

Chuck beef slow-braised in a fragrant spice mix — coriander, cardamom, cinnamon, cloves — with onions, carrots and butterbeans melting into the gravy. Cape Malay cooking is about warmth rather than heat; this will comfort the whole table, cautious eaters included.

Build a table

Build the table

Pick your courses — swap suggestions or skip what you don't need.

Cooking for people
Starter
Pea & Bacon Soup R55,00 serves ~2 ×1
Main
Cape Malay Style Beef Curry R105,00 serves ~2 ×1
Side
Savoury Rice R55,00 serves ~2 ×1
Dessert
Malva Pudding R55,00 serves ~2 ×1
Combined total R270,00
Pairs beautifully with

Complete the meal

3 suggested pairings

Related products