Beef > Diced Beef > Indian curry mince

Indian curry mince

Indian curry mince


500g beef mince
1 tablespoon vegetable oil
1 brown onion, diced
1/3 cup korma curry paste
400g can diced tomatoes
165ml can coconut milk
2 Lebanese cucumbers
75g bag plain mini pappadums, to serve
Mango chutney, to serve
Mint leaves, to serve



Step 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.

Step 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.

Step 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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