Curried mince with peas

Name: Curried mince with peas
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 tbsp vegetable oil; 1 onion, chopped; 500g pack lean beef mince; 3 tbsp mild or medium curry paste; 400g can chopped tomatoes; 150ml fresh beef stock, hot; Couple handfuls frozen peas; 225g long-grain or basmati rice

Easy
April 2005

Easy
April 2005

Serves 4
Ready in 35 minutes

Hordes of hungry mouths drop at the sight of this South African recipe of curried mince with peas, which is a student favourite. Filling meal that separates food lovers from dining aficionados.

Nutrition: per serving

Calories: 513kcals
Fat: 19g (5.6g saturated)
Protein: 35.6g
Carbohydrates: 52.3g carbs (4.9g sugars)
Salt: 1g

Nutrition: per serving

Calories: 513kcals
Fat: 19g (5.6g saturated)
Protein: 35.6g
Carbohydrates: 52.3g carbs (4.9g sugars)
Salt: 1g

Save recipe

Save recipe Print

Ingredients

1 tbsp vegetable oil
1 onion, chopped
500g pack lean beef mince
3 tbsp mild or medium curry paste
400g can chopped tomatoes
150ml fresh beef stock, hot
Couple handfuls frozen peas
225g long-grain or basmati rice

1 tbsp vegetable oil
1 onion, chopped
500g pack lean beef mince
3 tbsp mild or medium curry paste
400g can chopped tomatoes
150ml fresh beef stock, hot
Couple handfuls frozen peas
225g long-grain or basmati rice

Method

Heat the oil in a frying pan over a medium heat. Add the onion and cook, stirring, for 5 minutes. Increase the heat, add the mince and cook for 3-4 minutes, until browned all over. Stir in the curry paste, cook for 1 minute, then stir in the tomatoes and stock. Bring to the boil, then reduce the heat to a fast simmer. Cook for 15 minutes, stirring, until most of the liquid has been absorbed. Add the peas and cook for 5 minutes until the peas are tender. Season to taste.
Meanwhile, rinse the rice in a sieve under cold running water, to separate the grains. Put into a saucepan, cover with plenty of salted water and put over a high heat. Bring to the boil, then reduce the heat and simmer for 12-15 minutes until tender. Drain well through a sieve, then fluff up the grains with a fork. Serve with the curried mince.

Method

Heat the oil in a frying pan over a medium heat. Add the onion and cook, stirring, for 5 minutes. Increase the heat, add the mince and cook for 3-4 minutes, until browned all over. Stir in the curry paste, cook for 1 minute, then stir in the tomatoes and stock. Bring to the boil, then reduce the heat to a fast simmer. Cook for 15 minutes, stirring, until most of the liquid has been absorbed. Add the peas and cook for 5 minutes until the peas are tender. Season to taste.
Meanwhile, rinse the rice in a sieve under cold running water, to separate the grains. Put into a saucepan, cover with plenty of salted water and put over a high heat. Bring to the boil, then reduce the heat and simmer for 12-15 minutes until tender. Drain well through a sieve, then fluff up the grains with a fork. Serve with the curried mince.

Fancy getting a copy in print?

Subscribe to our magazine