Fancy a curry in a hurry? This Indian-spiced mince is rich, full of flavour and ready in just 15 minutes.
Ingredients
- 500g beef mince
- 1 tablespoon vegetable oil
- 1 brown onion, diced
- 1/3 cup korma curry paste
- 400g can diced tomatoes
- 165ml can coconut milk
- 2 Lebanese cucumbers
- 75g bag plain mini pappadums, to serve
- Mango chutney, to serve
- Mint leaves, to serve
Method
- Step 1Heat oil in a frying pan over medium heat. Add onion and cook for 2 to 3 minutes or until softened. Add mince and cook for 4 to 5 minutes, breaking it up with the back of a wooden spoon, until browned.
- Step 2Stir in curry paste and cook for 1 minute. Pour tomatoes, coconut milk and ½ cup water over mince and stir until well combined. Bring to the boil and simmer for 5 minutes or until sauce has thickened. Season with salt and pepper.
- Step 3Meanwhile, cut cucumber into thin ribbons using a vegetable peeler. Serve curry with cucumber, pappadums, mango chutney and mint leaves.
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- Publication: Australian Beef
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