A special UCOOK curry spice will fill your kitchen with the most enticing aromas today. An intricately layered but balanced beef mince curry, cooked in a rich tomato sauce and dotted with carrot, potatoes, & onion, can be savoured with toasted roti on the side or as a wrap. Your choice, Chef!
Easy Indian Curried Beef Mince
Easy Indian Curried Beef Mince
with toasted rotis
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Potatoes
- Beef
- Beef Mince
- Carrot
- Cooked Chopped Tomato
- Curry Spice
- Onion
- Onions
- Rotis
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
START THE CURRY
Place a pot over medium heat with a drizzle of oil. When hot, fry the carrot pieces and the diced potatoes until lightly golden, 5-6 minutes.
SPICY AROMAS
Add the mince and the diced onions to the pot. Fry until the onions are soft and the mince is slightly golden, 4-5 minutes. Add the curry spice and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and 100ml of water, and bring to a boil. Simmer until reduced and the veggies are cooked through, 8-10 minutes. Remove from the heat, add a sweetener (to taste), and season.
TOASTED ROTIS
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
DINNER IS READY
Make a bed of the curry and side with the toasted rotis. (Alternatively: load the toasted rotis with the curry, wrap them up, and enjoy). Well done, Chef!
Carrot - 120g
Baby Potatoes - 100g
Beef Mince - 150g
Onion - 1
Curry Spice - 15ml
Cooked Chopped Tomato - 50ml
Rotis - 2
START THE CURRY
Place a pot over medium heat with a drizzle of oil. When hot, fry the carrot pieces and the diced potatoes until lightly golden, 5-6 minutes.
SPICY AROMAS
Add the mince and the diced onions to the pot. Fry until the onions are soft and the mince is slightly golden, 4-5 minutes. Add the curry spice and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and 200ml of water, and bring to a boil. Simmer until reduced and the veggies are cooked through, 8-10 minutes. Remove from the heat, add a sweetener (to taste), and season.
TOASTED ROTIS
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
DINNER IS READY
Make a bed of the curry and side with the toasted rotis. (Alternatively: load the toasted rotis with the curry, wrap them up, and enjoy). Well done, Chef!
Carrot - 120g
Baby Potatoes - 200g
Beef Mince - 300g
Onion - 1
Curry Spice - 30ml
Cooked Chopped Tomato - 100ml
Rotis - 4
START THE CURRY
Place a pot over medium heat with a drizzle of oil. When hot, fry the carrot pieces and the diced potatoes until lightly golden, 6-8 minutes.
SPICY AROMAS
Add the mince and the diced onions to the pot. Fry until the onions are soft and the mince is slightly golden, 5-6 minutes. Add the curry spice and fry until fragrant, 2-3 minutes. Mix in the cooked chopped tomato and 300ml of water, and bring to a boil. Simmer until reduced and the veggies are cooked through, 10-12 minutes. Remove from the heat, add a sweetener (to taste), and season.
TOASTED ROTIS
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
DINNER IS READY
Make a bed of the curry and side with the toasted rotis. (Alternatively: load the toasted rotis with the curry, wrap them up, and enjoy). Well done, Chef!
Carrot - 240g
Baby Potatoes - 300g
Beef Mince - 450g
Onions - 2
Curry Spice - 45ml
Cooked Chopped Tomato - 150ml
Rotis - 6
START THE CURRY
Place a pot over medium heat with a drizzle of oil. When hot, fry the carrot pieces and the diced potatoes until lightly golden, 6-8 minutes.
SPICY AROMAS
Add the mince and the diced onions to the pot. Fry until the onions are soft and the mince is slightly golden, 5-6 minutes. Add the curry spice and fry until fragrant, 2-3 minutes. Mix in the cooked chopped tomato and 400ml of water, and bring to a boil. Simmer until reduced and the veggies are cooked through, 10-12 minutes. Remove from the heat, add a sweetener (to taste), and season.
TOASTED ROTIS
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
DINNER IS READY
Make a bed of the curry and side with the toasted rotis. (Alternatively: load the toasted rotis with the curry, wrap them up, and enjoy). Well done, Chef!
Carrot - 240g
Baby Potatoes - 400g
Beef Mince - 600g
Onions - 2
Curry Spice - 60ml
Cooked Chopped Tomato - 200ml
Rotis - 8
Woolies Products in this dish
