A favourite dish in our household is Savoury Mince Curry which is a super easy, healthy dinner under 400 calories. Packed with protein, colourful veges, it has a tomato base and is seasoned with curry powder, garlic, salt and soy. The combination is a rich, flavourful curry mince dish that you can eat for breakfast, lunch or dinner. Really.
OK, so maybe you don’t want curry for breakfast, but the beauty of this dish is that you can adjust the curry levels up or down, according to the amount of powder you put in. You can also dress it up so that you have different versions of savoury mince curry which comes in very handy since it is such a simple base recipe to make. Keep reading to find out my tips for some of my favourite ways to dress up this tried and true favourite.
For this recipe, I used 2 tablespoons of Keens Dried Curry Powder, and I would say on the hotness scale it was about a 6 out of 10. A touch more than mild, but nowhere near medium.
Ground beef mince is also the way to go. I buy extra lean because that’s what I like. You could also try this recipe using ground turkey or chicken mince, or even lamb or pork mince, and with whatever veges you have on hand.
I always tend to keep a bag of frozen diced veges in the freezer – usually the variety that has diced carrots, corn, peas and potato. Frozen veges have been a lifesaver for me many times in the past, and you can guarantee they will always be there , good as new, as opposed to those ones you might have sitting in the bottom of your crisper that you have forgotten about.
4 ways to Dress Up Your Savoury Mince Curry
- Serve with crusty garlic bread, hot buttered, fresh from the oven. This is my favourite way to eat it.
- Add additional herbs such as fresh diced basil, or even some fresh diced really ripe tomato for that extra freshness.
- If you like the idea of a creamy curry, add a tablespoon or two of fresh cream towards the end of cooking. Make sure to taste test as the flavours might lesson and you may need to top up the salt and or curry levels.
- Add a tablespoon of peanut butter to the curry. I know, it sounds weird, but I often do this and it adds a slight butteriness to the curry, making it just a little richer.
And if you have a Pressure Cooker —- >>> Pressure Cooker Chicken Korma Curry, Pressure Cooker Creamy Beef Curry with Corriander/Cilantro, Pressure Cooker Creamy Beef Curry with Corriander/Cilantro
As we head into May, it is now the final month of Autumn here in Australia on the Sunshine Coast. It’s finally starting to cool down with a little bit of crispness in the mornings, enough for me to get out my slippers and dressing gown.
This is one of my favourite times of the year with temperatures in the mid to low 20’s most day . Hopefully this will mean more trips out on the boat that my Husband has been labouring away on restoring over the past 9 months. I hope so, because paying for fish all the time is expensive!
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Savoury Mince Curry
- 500 grams/1 pound of lean beef mince
- 1 medium brown onion
- 1 tablespoon Crushed garlic
- 3 tablespoons Tomato paste
- 1 cup Tomato Passata
- ½ cup Beef stock/broth
- 1 tablespoon Light Soy sauce
- 2 tablespoons Curry Powder
- 1 teaspoon salt
- ½ cup Frozen mixed vegetables Note: 1
- In a large saucepan on medium to high heat, add the onion and garlic and cook until translucent.
- Add the mince to the saucepan, breaking up any lumps with a spatula, and stirring until it is browned.
- Add the tomato paste, passata, stock/broth, curry powder, soy sauce and salt. Stir to mix in and cook on medium for 2 minutes.
- Add the frozen mixed veges and cook for another 5 minutes on medium.
- Keep uncovered and let simmer on low for 15 minutes to let the flavours develop and become richer.
- Stir with a spoon and remove from stovetop. Serve with hot buttered toast, mashed potato, brown rice, or cous cous.
- Calories are for the Savoury Mince Curry only, based on 3 servings. If you have it with toast, potato, rice or cous cous, the calories would be higher.
- This recipe freezes really well. I often make this ahead, especially in the cooler months and store it in portion sized containers in the freezer.
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