When we were living in Bloemfontein, I joined a running club where we ran together on Tuesday and Thursday mornings. Not only did I love the fresh morning air, I also loved the conversations we had while running. One lady gave me this shortcut to curried mince and I have been using it ever since!
This recipe is great for a weeknight dinner and can be paired with rice, pasta, bread rolls or fresh tomato and cucumber. I always make this recipe in bulk and store it in lunch containers with brown rice for my husband to enjoy at the office.
Here is what you will need:
- 1 teaspoon olive oil
- 500g lean beef mince
- 1 tablespoon curry powder (or to taste)
- 1 tin chopped and peeled tomatoes (tomato and onion mix also works perfectly)
- 1 tin chakalaka (I love the one with sweetcorn)
- 300g mixed vegetables
- salt and pepper to taste
Start off by seasoning the mince with salt and pepper. Brown the mince in olive oil, once the mince is brown and almost cooked through, add the curry powder.
Add the tin of chopped tomatoes, tin of chakalaka and the frozen mixed vegetables and mix through.
Cover the pot with a lid and let it simmer for 15-20 minutes. Stirring every 5 minutes.
Serves: 5
Nutritional value per serving:
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