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The Best Minced Beef Curry

Ingredients

  • 1 tbsp coconut oil
  • 1 onion, peeled and diced
  • 2 cloves of garlic, minced
  • 1 inch of ginger, finely grated
  • 2 tsp curry powder (mild)
  • 1 tsp ground cumin
  • 500 g minced beef
  • 2 medium potatoes roughly chopped. I leave skin on for the added goodness but that’s up to you.
  • 1 tin of diced tomatoes
  • half a tin of salt reduced chicken stock or water (use the empty tomato tin to measure)
  • 1 cup frozen peas
  • 4 or 5 free range eggs - boiled
  • Fresh Coriander for garnish

Notes

I like to take it as far step 2 and then refrigerate it over night, bring it back to a boil the next day before adding the peas and eggs and continuing on. This helps to improve the flavour.

Method

  • 1

    Use a wide heavy-based pan with a lid. Heat over medium heat and add coconut oil. When hot, add onion and sauté for 5 minutes. Add garlic, ginger and spices and cook for 1 minute.
  • 2

    Add minced beef, turn up heat and brown, stirring constantly to break up mince. When all the mince is nicely browned, add the potatoes, tomatoes and stock or water. Bring to a boil, reduce heat and cover and allow to simmer for 30-40 minutes.
  • 3

    Meanwhile, boil your eggs. The best way to cook them is to place them in small saucepan of cold water and place on medium/high heat. Set a timer for 10 minutes and remove from heat immediately – just make sure the water came to a boil for the last 2 minutes. If not, you may need to up the heat or leave them an extra minute. Drain water and allow to cool before peeling.
  • 4

    Check if your potatoes are fork tender, you may need to simmer another 10 minutes or so. Once ready, you can add peas to the pan and stir gently. Nestle eggs into the curry and cover again for a few minutes to cook peas. Remove from heat, garnish with fresh picked coriander leaves and serve with steamed rice.
  • Ingredients
  • Method

Ingredients

  • 1 tbsp coconut oil
  • 1 onion, peeled and diced
  • 2 cloves of garlic, minced
  • 1 inch of ginger, finely grated
  • 2 tsp curry powder (mild)
  • 1 tsp ground cumin
  • 500 g minced beef
  • 2 medium potatoes roughly chopped. I leave skin on for the added goodness but that’s up to you.
  • 1 tin of diced tomatoes
  • half a tin of salt reduced chicken stock or water (use the empty tomato tin to measure)
  • 1 cup frozen peas
  • 4 or 5 free range eggs - boiled
  • Fresh Coriander for garnish

Notes

I like to take it as far step 2 and then refrigerate it over night, bring it back to a boil the next day before adding the peas and eggs and continuing on. This helps to improve the flavour.

Method

  • 1

    Use a wide heavy-based pan with a lid. Heat over medium heat and add coconut oil. When hot, add onion and sauté for 5 minutes. Add garlic, ginger and spices and cook for 1 minute.
  • 2

    Add minced beef, turn up heat and brown, stirring constantly to break up mince. When all the mince is nicely browned, add the potatoes, tomatoes and stock or water. Bring to a boil, reduce heat and cover and allow to simmer for 30-40 minutes.
  • 3

    Meanwhile, boil your eggs. The best way to cook them is to place them in small saucepan of cold water and place on medium/high heat. Set a timer for 10 minutes and remove from heat immediately – just make sure the water came to a boil for the last 2 minutes. If not, you may need to up the heat or leave them an extra minute. Drain water and allow to cool before peeling.
  • 4

    Check if your potatoes are fork tender, you may need to simmer another 10 minutes or so. Once ready, you can add peas to the pan and stir gently. Nestle eggs into the curry and cover again for a few minutes to cook peas. Remove from heat, garnish with fresh picked coriander leaves and serve with steamed rice.
© Food Babies Love 2018