Ingredients

The following ingredients have 4 Servings
  • 500 g beef mince
  • 1 tbs vegetable oil
  • 1 brown onion diced
  • 1/3 cup korma Indian curry paste
  • 400 g canned diced tomatoes diced
  • 165 ml coconut milk
  • 2 Lebanese cucumbers cut into ribbons
  • 1 pinch salt and pepper *to taste
  • 75 g mini pappadums
  • 1 jar sweet mango chutney
  • 1 handful fresh mint

Instruction

  • Heat oil in a frying pan over medium heat. Add onion and cook for 2-3 minutes or until softened. Add mince and cook for 4-5 minutes, breaking it up with the back of a wooden spoon, until browned.
  • Stir in curry paste and cook for 1 minute. Pour the tomatoes, coconut milk and 1/2 cup water once mince and stir until well combined. Bring to the boil and simmer for 5 minutes or until sauce has thickened. Season with salt and pepper.
  • Meanwhile, cut the cucumber into thin ribbons using a vegetable peeler. Serve curry with cucumber, pappadums, mango chutney and mint leaves.