Curried Mince Recipe

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A comforting, nutritious, and delicious one-pan meal.

Prep Time15

Cook Time25

Course: Main Course

Cuisine: Australian, British, English, New Zealand

Servings: servings

Calories: 356kcal

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

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 and Worcestershire sauce. 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.

Storing: You can store leftovers, covered, in the fridge for up to 2 days.

Freezing: Store in an airtight container in the freezer for up to 3 months.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.