INDIAN CURRY MINCE WITH PAPPADAMS

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INGREDIENTS

  • SERVES4

500g beef mince1 tbsp vegetable oil1 brown onion, diced1/3 cup korma curry paste400g can diced tomatoes165ml can coconut milk2 Lebanese cucumbers

To serve

75g bag plain mini pappadumsMango chutneyMint leaves

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METHOD

  1. Heat 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.
  2. Stir 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.
  3. Meanwhile, cut cucumber into thin ribbons using a vegetable peeler. Serve curry with cucumber, pappadums, mango chutney and mint leaves.
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