Spice up those spring nights with this quick and light curry.
Preparation: 3 minutes
Cooking: 12 minutes
500g beef mince
1 tbsp vegetable oil
1 brown onion, diced
1/3 cup korma curry paste
400g can diced tomatoes
165ml can coconut milk
2 Lebanese cucumbers
Salt and pepper, to taste
75g bag plain mini pappadams
Heat 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.
Stir 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.
Meanwhile, cut the cucumber into thin ribbons using a vegetable peeler. Serve curry with cucumber, pappadams, mango chutney and mint leaves.
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.
It's about time that beef mince, the unsung hero of the weekly shop got some time in the limelight. It's quick and easy to cook, economical and full of flavour. It's a crime that only Spaghetti Bolognaise is the weekly staple of 67% of Aussies.
While we will always love a good Spag Bol, Spring is the perfect time to revolutionise the way we see and use mince with some of the quickest and easiest meal inspiration. Whether it's whipping up a quick dinner on a Wednesday or wowing friends on the weekend, these quick and tasty recipes will ensure beef mince gets the love and attention it deserves.
Australian Beef has created five of the best beef mince recipes you never thought to make midweek.