South AfricanFusionOur South African Table

Durban-Style Boerewors Curry

Two South African favourites brought together in one seriously comforting pot

This Durban-style boerewors curry brings together two South African favourites: juicy boerewors and a rich, aromatic Durban-inspired curry. The boerewors is browned first, then simmered with potatoes in a tomato-based gravy layered with curry leaves, chilli and warm spices. The key is giving the tomatoes and spices enough time to cook down before everything comes together.

By Ivana Sanshia · Updated Sep 2026

Durban-Style Boerewors Curry, a South African recipe
Prep15 min
Cook45 min
Total1 hr
Serves4
LevelMedium
Watch on Instagram

Before you start

Get your mise en place ready so nothing catches you out mid-cook.

Method

  1. 1

    Brown the Boerewors

    Heat the vegetable oil in a large, deep pot over medium-high heat. Add the boerewors and brown for 5–7 minutes, turning until nicely caramelised on the outside.

  2. 2

    The boerewors does not need to be completely cooked through at this stage, as it will finish cooking in the curry.

  3. 3

    Remove the browned boerewors from the pot and set aside.

The rest of this recipe

There’s 9 more ingredients and 10 more steps to go.

Start 7 days free and the rest of Durban-Style Boerewors Curry opens in full.

  • Every recipe in full, this one included
  • One shopping list across everything you’re cooking
  • Servings that scale, and cups instead of grams
  • Ask Chef Ivana Sanshia a question on any recipe
Start 7 days free

A payment method is collected at checkout. Your 7 days are free; cancel before they’re up and you’re not charged. After that your plan renews automatically until you cancel, which takes two clicks in your account.

Ivana Sanshia’s note

Boerewors: Boerewors is a traditional South African fresh sausage, usually made predominantly from beef with characteristic spices including coriander. Its seasoning contributes significantly to the flavour of this curry, so an ordinary sausage will produce a different result.

Durban masala: Masala blends vary considerably in both heat and flavour. Adjust the quantity according to the particular blend you're using and your preferred chilli level.

Club

Ask Chef Ivana Sanshia

If you have any questions, ask, and Ivana Sanshia replies to you personally. No Bots, No AI.

Filed under

LunchDinnerOne PotAutumnWinter

Picked by Ivana Sanshia

Other dishes you might like

All recipes →

Hand-picked to round out the meal, or simply to cook next.