Curried mince and vegetables

Nostalgia is what comes to mind when I cook this dish. It takes me back to my childhood, a time when the meals were plain and mum’s idea of adding flavour to a dish was throwing in curry powder. That is all she would do. No balance of flavours, salt and spice, nope just simply add curry powder. When I was kid this recipe was simply mince, frozen vegetables and curry powder, I liked it, it was simple but yet delish (I am also fairly certain I was the only kid in the house that actually liked it) but now I am all grown up, have a more refined palate (ok, now I sound pretentious) and the only frozen vegetables you will find in my freezer are peas and occasionally corn! So I have refined this classic dish and here it is, curried mince and vegetables all grown up.

Firstly get some basmati rice cooking away (I cook 1 cup of raw rice), then finely dice half an onion and a carrot and crush 1 clove of garlic. Heat 1tbs of peanut oil (or any oil really) in a saucepan over med-high heat and add the onion and garlic. When the onion has started to soften add the diced carrot. Cook for about 3-4mins then add 250g beef mince. Cook till mince is cooked through.

   

Add a small tin of corn, 1.5tsp of curry powder, 1tsp worcestershire sauce, 1tbs kecap manis and 1/4 cup of water. Give it all a good stir and turn the heat down to low-medium. Simmer for about 5 mins and then stir in a little less than a quarter of a cabbage (it will wilt down I promise). Cook for 5mins and voilà its done. Serve it up over the rice!

   

This makes 3 decent servings, or 4 smaller ones and is easily doubled. Of course, you can change up the vegetables and do with it what you want, it is a simple, homely, classic meal that takes you back in time!

 

Curried Mince and Vegetables

1tbs peanut oil

1/2 onion finely diced

1 clove garlic crushed

1 carrot finely diced

250g beef mince

1 small tin corn kernels

1.5tsp curry powder

1tsp worcestershire sauce

1tbs kecap manis

1/4 cup water

A little less than a 1/4 cabbage finely sliced

 

Heat oil in medium–large saucepan over medium-high heat. Add onion and garlic cook till just softening. Add carrot and soften for 3-4mins. Add mince and brown until cooked through. Add corn, curry powder, worcestershire sauce, kecap manis and water and stir through. Turn heat down to low–medium and simmer for 5 mins. Stir through cabbage and cook for 5 mins. Serve over basmati rice. Serves 3-4.