Minced Beef Curry Recipe
500gms minced beef or gravy beef
250gms onions – grated
250gms crushed/diced tomatoes
3 tablespoons vegetable oil
200gms potatoes – quartered (optional)
1 ½ cups frozen peas (optional)
Cumin seeds included
Heat oil over high heat and add cumin seeds
When the seeds pop – around 10 seconds – stir in the onion and add spices with bay leaves and stir fry for 1 minute
Add tomatoes and stir fry until heated through
Stir in remaining spices
Add in the minced beef and continue to stir fry until the meat is no longer red in colour
Use a spoon to break up the meat
Lower the heat and cook for 15 – 20 minutes and serve as indicated below
Lower the heat and add potatoes
Cook covered – 15-20 minutes or until potatoes are cooked
Add frozen peas and cover until the peas are warmed through
Season to taste
Serve over rice or Roti, garnish with fresh chopped coriander
Vegan Savoury Mince Curry Recipe
1 Deelicious Dishes Mince Curry Spice Mix
1 large block tofu
4 tins red kidney beans
1 tablespoon blackstrap molasses
1 tablespoon dark miso (Hatcho/Genmai/Mugi)
1 tablespoon oil
2 medium onions, diced
1 tin diced tomatoes
200g diced potatoes
Fresh coriander or curry leaves to garnish
Rice, cauli-rice or roti to serve
In a food processor, blend the tofu and beans in small batches to achieve a mince like texture. Mix in the spice powder (pack 3), the molasses and miso. Leave aside for up to 20 minutes or overnight in the fridge.
Heat a large pan with the oil and fry the whole cumin seeds (included in spice mix) until fragrant. Add the onions and sauté until browning, then add spice powder 2 and fry for 1 minute. Add the tomatoes and tofu/bean mix and the diced potatoes.
Cook for 15-20 minutes or until spuds are tender. Check seasoning and adjust.
Meanwhile steam your rice or pan fry your roti.
Serve topped with extra yoghurt and coriander.
Can also be made with soaked TVP or minced tempeh & beans in place of the tofu.
Special thanks to Lara Lynch at Wholefood Merchants in Ferntree Gully for this recipe