Curried Mince on Rice

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 Armitage

Serving Size: 6

Rating:

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Ingredients:  

1x2x3x

• 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.