Curried Savoury Mince

A cheap and very cheerful mid-week dinner for the family. I say cheerful, because everyone will be happy with this in their tummies!

This curry can be made hours in advance of serving. In fact, it tastes better if made in advance.

WET MASALA
1 x medium onion
40gm butter
40gm fresh ginger
3 x medium garlic cloves
DRY MASALA
1½ to 2Tbsp medium Madras curry powder
1tsp garam masala
½ to 1 tsp red pepper flakes
CURRY
500gm beef mince
5gm salt
400gm tin crushed or cherry tomatoes
50ml water (if needed)
25gm fresh coriander plants
200gm frozen baby peas
TO SERVE
See notes

METHOD

1. Place wide pan on medium heat. Peel and roughly chop onion. Fry in butter. Meanwhile, peel and grate ginger then peel, then crush or chop garlic. After a few minutes when onion is softening (no need to colour), add ginger and garlic, stir for 20-30 seconds until fragrant.
2. Add dry masala spice and stir to combine and cook for a minute.
3. Turn heat up high and add meat to pan. Fry, stirring occasionally, until brown. Season with salt whilst cooking.
4. Tip in tinned tomatoes (and water if necessary), stir and bring to a simmer. Finely chop coriander stalks and cleaned roots and stir into curry. Set leaves aside to use on serving.
5. Cover saucepan with lid and turn heat down to low. Cook for about 20 minutes.
6. Add peas and heat through.
7. Taste for seasoning and add more salt if necessary.
8. Roughly chop coriander leaves and scatter over curry on serving.

FRESH MADE SIMPLE NOTES:

• Use Herbies Spices for best flavour.
• Exchange beef for lamb if liked.
• Add lightly boiled cauliflower and broccoli florets to curry on serving for better nutrition.
• Serve curry with Sella Basmati rice and cucumber raita. For a low-carb alternative serve with cauliflower rice.
• Make raita by mixing 200ml Greek yoghurt with a good pinch salt, one-third of Continental cucumber, seeds removed, flesh grated and squeezed of majority of moisture and a little ground cumin. Make ahead of time to allow flavours to develop and store refrigerated.
• Urban Foragers Mango Chutney is delish with this!