Some dishes have a reputation of being cheap and/or nasty. I tend to find that people have similar feelings about curried mince. But what most people don’t realise is that this is one dish that can be changed in a multitude of ways. It can be a sweet curry or a spicy one, it can also include fruits for flavour (as my father sometimes adds bananas or apple or sultanas to his), but it can also be made full to bursting with vegetables of all types from celery to capsicum and carrot, to zucchini and beans. It is a simple dish, but that doesn’t mean it can’t be delicious. I made mine with one of my new favourites additives, mango chutney. As a result I decided to call this dish a sweetened curry mince, as it isn’t actually designed to be sweet, rather I made it to be somewhere between spicy and sweet. If you prefer sweetness then feel free to add sultanas or banana or more mango chutney. Unfortunately for my father, who happens to love mango chutney, it’s going to be one of my favourites for curries from now on I think. It goes well as a side sauce and as a main ingredient, as you’ll see if you try this mince!
Sweetened Curry Mince
Serves: 4, Prep: 15-20 mins, Cook: 15-20 mins
- 500g beef mince
- oil, for cooking
- 3 tsp mango chutney
- 3 tsp curry powder
- 400ml coconut milk
- 1 pinch of dessicated coconut
- 1 pinch brown sugar
- 250g mixed frozen vegetables
- 1 brown onion, diced
- In a large pan brown both the onion and the mince, then add the coconut milk and frozen mixed vegetables.
- Add the curry powder, the sugar and dessicated coconut and bring to the boil, then reduce the heat and simmer for 10-15 minutes or until the sauce has reduced.
- Stir through the mango chutney, adding more if desired, and serve with rice or gluten-free bread.
Approx. 551 calories and 12.7g of carbs per serve