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Vetkoek in golden brown spherical form, served with colourful vegetable curry
African bread ball with spicy curry

Vetkoek with vegetable curry

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Vetkoek (pronounced: fet-cook) literally means 'fat cake' in Afrikaans. This is the South African doughnut: a dumpling made from yeast dough fried in plenty of oil. The inside is soft as cotton, the outside is crispy, and it is perfect for dipping. Paired with vegetable curry, we get a multicultural dish where the Dutch settlers' dough meets Indian spices.
🕒 Prep Time 1 hr 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine African

Ingredients

Equipment Needed

  • Deep pan or pot for frying
  • Mixing bowl
  • Tea towel for proving

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Knead a soft dough from the flour, yeast, sugar, salt, and water. Cover and prove in a warm place for 60 minutes until it doubles in size.

Tip: The yeast fungi produce carbon dioxide, which inflates the gluten structure – making the dough airy.
2 ✓

Meanwhile, dice the vegetables. Fry the onion and curry powder in the oil until fragrant, then add the vegetables and garlic.

Tip: Frying spices in oil (blooming) results in a much more intense flavour than just sprinkling them into the liquid.
3 ✓

Pour in the coconut milk and simmer on medium heat for 20 minutes until the vegetables soften and the sauce thickens.

Tip: The coconut milk fat helps harmonise the curry flavours and creates a creamy sauce.
4 ✓

Form fist-sized balls from the risen dough with oiled hands. Fry them in the hot oil over medium heat until golden brown.

Tip: Do not flour your hands when shaping, as flour burns in the oil – use oil to prevent sticking.

Recipe FAQ

Why did the dough become oily?
The oil was too cold. The oil must be hot enough (approx. 170°C) to immediately form a crust, which seals out the fat.
The centre is raw.
The oil was too hot; the outside burned before the inside could cook through.

Ingredients

  • 500 g Plain flour
  • 7 g Dried yeast
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 300 ml Lukewarm water
  • 500 ml Oil for frying
  • 2 Carrots
  • 1 Courgette
  • 1 Sweet potato
  • 1 head Red onion
  • 2 cloves Garlic
  • 400 ml Coconut milk (tinned)
  • 2 tbsp Curry powder
  • 2 tbsp Oil for the curry