Spice up those spring nights with this quick and deliciously light curry.
Ingredients
- 500 g beef mince
- 1 tbs vegetable oil
- 1 brown onion diced
- 1/3 cup korma Indian curry paste
- 400 g canned diced tomatoes diced
- 165 ml coconut milk
- 2 Lebanese cucumbers cut into ribbons
- 1 pinch salt and pepper *to taste
To serve
- 75 g mini pappadums
- 1 jar sweet mango chutney
- 1 handful fresh mint
Method
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Step 1Heat oil in a frying pan over medium heat. Add onion and cook for 2-3 minutes or until softened. Add mince and cook for 4-5 minutes, breaking it up with the back of a wooden spoon, until browned.
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Step 2Stir in curry paste and cook for 1 minute. Pour the tomatoes, coconut milk and 1/2 cup water once 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.
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Step 3Meanwhile, cut the cucumber into thin ribbons using a vegetable peeler. Serve curry with cucumber, pappadums, mango chutney and mint leaves.
Recipe Notes
For a bit of spice, add chilli flakes to the finished curry.
If desired, you can substitute the canned tomatoes for fresh.
You can also use a vegetable spiraliser to cut the cucumber into thin ribbons.
If you like the sound of this recipe, you might also like these Curried Prawns.
Recipe Reviews (1)
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