Curried Mince on Rice

07/09/2016
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Here's an easy and tasty weeknight one-pan dinner that'll feed a family and leave leftovers for the next day (mince on toast anyone?).

Curried mince is inexpensive to make and great for utlilising common ingredients you might already have floating around your pantry or freezer – maybe a tin of chopped tomatoes, half a bag of frozen peas or a lonely brown onion?

It’s super kid-friendly, with a mild curry flavour (although hopefully they won’t shriek at the sight of an odd scattered pea). Kid’s can be notoriously tricky with veggie acceptance, but the more they become a common fixture at meal time, the more they’ll be expected. Important, as they’re so good for us!

I’ve used mince meat as the base of this dish, which is a good source of protein, iron and zinc. If you enjoy a omnivorous diet, enjoy red meat a few times a week as a part of a balanced diet.

Curried Mince on Rice

Author Danijela Unkovich
Serving Size: 6
Rating:

Ingredients:  

  • 1 brown onion
  • 1 Tbsp oil
  • 1 kg mince meat
  • 3 Tbsp curry powder
  • 1 400g tin of chopped tomatoes
  • ¼ green cabbage
  • 2 cups frozen peas
  • ½ cup parsley, with extra to garnish
  • ½ tsp salt, to season
  • Rice to serve

Method:

  • Prepare rice as per packet instructions.
  • Slice the top and bottom ends off the onion. Peel onion. Chop onion bulb in half and slice into half-moons.
  • Heat oil in a large pan. Sauté onions until soft.
  • Add mince meat to the pan. Cook until brown, using a wooden spoon to break up the mince as you go. Add the curry powder and mix well.
  • Open the tin of tomato and pour onto the mince. Mix well.
  • Finely slice the cabbage. Add sliced cabbage to mince and mix. Add peas and parlsey. Cook for a few minutes, mixing well to combine ingredients evenly.

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