You can’t go wrong with this Kiwi family favourite from the 60s.
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 500g beef mince
- 1 tablespoon curry powder
- 1 large carrot, coarsely grated
- 1 1/2 cups white rice
- 300g green cabbage, shredded
- 1 cup frozen peas
- Coriander sprigs, to serve
Method
- Step 1Heat oil in a large deep frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes. Increase heat to high. Add beef and cook, stirring, to break up any lumps, for 3 minutes or until browned. Stir through curry powder. Stir through rice until well combined. Add 3 3/4 cups water and stir. Season. Bring to the boil. Reduce heat and simmer, stirring occasionally, for 5 minutes.
- Step 2Add cabbage and simmer, stirring occasionally, for 15 minutes. Add peas and cook for 2-3 minutes or until rice is tender (add a little boiling water if you prefer a creamier consistency).
- Step 3Serve sprinkled with coriander.
Nutrition
2458 kj
Energy
12.2g
Fat Total
3.7g
Saturated Fat
7.1g
Fibre
46.5g
Protein
112mg
Cholesterol
114mg
Sodium
6.5g
Carbs (sugar)
70.5g
Carbs (total)
All nutrition values are per serve
- Author: Lucy Nunes
- Image credit: Guy Bailey
- Publication: Taste.com.au
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