This one-pan Curried Mince recipe has all the right ingredients for an easy, nutritious and absolutely delicious meal.
This savoury curried mince is similar to my Savoury Mince and Cabbage Mince recipes – but with a curry twist. It's lovely during the cooler months, and can be kept a couple of days in the fridge if you have leftovers. Or even 2-3 months in the freezer.
Ingredient notes
This dish is made with beef mince and the other ingredients pictured below. I love and use Keen's curry powder, but you can use your preferred curry powder. The full list of ingredients and quantities is in the recipe card at the end of this post.
How to make Curried Mince
It's a straightforward recipe that's suitable for beginner home cooks. Just grab a large frypan, a wooden spatula/scraper spoon and... off you go. The full method is in the recipe card at the end of this post.
But, to quickly summarise. You cook the onion, add the mince and cook, add the chopped celery and carrot and cook, add the rice and flavourings and cook. Then, you add the water and simmer down to a sauce – about 15 minutes. Chuck the peas and corn in and you're done!
Serve it warm, with sour cream if that takes your fancy. My husband and daughters love it with the sour cream, I prefer just to eat it on its own. You could also serve it with toast.
This recipe makes about 6 servings. Keep leftovers for a couple of days in the fridge or 2-3 months in the freezer. Enjoy!
More retro Aussie meals
Serve up some of these other favourites:
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Curried Mince Recipe
Equipment
- large saute or frying pan
Ingredients
- 30 grams butter (or 1 ½ tablespoons olive oil)
- 1 medium onion, finely chopped
- 500 grams beef mince
- 2 carrots (diced into small cubes)
- 2 celery sticks (diced into small cubes)
- ½ cup uncooked rice
- 2 tablespoons plain flour
- salt and pepper (about ¼ teaspoon of each or to taste)
- 2 teaspoons Keen's curry powder (for mild - for more heat, add 1-2 teaspoons extra)
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 3 ½ cups water (may need an extra ½-1 cup towards end of simmer)
- 125 grams tinned corn kernels (drained)
- ⅓ cup frozen peas
Instructions
- Heat butter in large pan over medium heat.
- Add onion and cook until translucent.
- Increase heat to high and add the beef mince. Cook, using a wooden scraper spoon to chop the mince as it cooks, until browned.
- Add chopped carrot and celery. Cook for another 2 minutes.
- Reduce heat to medium and add flour and salt and pepper. Cook, stirring, for another minute.
- Add curry powder, tomato paste, Worcestershire sauce and rice. Cook for another minute.
- Add water and bring to a simmer, stirring well, until mixture starts to thicken. Continue to simmer for 15 minutes in total, stirring occasionally. Add extra water if mixture starts to dry out (it should be cooking in a small amount of gravy/sauce).
- Add corn and peas and stir through. Cook for another minute or two and then serve.
John Browne says
Hello Libby.
Can I use Pork mince instead of Beef in this dish?
My wife is Thai, and she doesn't eat beef.
Libby Hakim says
Hi John! Yes, this would work perfectly fine. Enjoy!
susan smith says
when do I add the rice in the in the curried mince recipe
Libby Hakim says
Hi Susan - add it with the flavourings (I've now updated the recipe - thanks for asking!) Enjoy 🙂