Indian curry mince with pappadam

Serves 4

Ingredients

  • 500g beef mince

  • 1 tbsp vegetable oil

  • 1 brown onion, diced

  • 1/3 cup korma curry paste

  • 400g can diced tomatoes

  • 165ml can coconut milk

  • 2 Lebanese cucumbers

To serve

  • 75g bag plain mini pappadums

  • Mango chutney

  • Mint leaves

Method

  1. Heat oil in a frying pan over medium heat. Add onion and cook for 2 to 3 minutes or until softened. Add mince and cook for 4 to 5 minutes, breaking it up with the back of a wooden spoon, until browned.

  2. Stir in curry paste and cook for 1 minute. Pour tomatoes, coconut milk and ½ cup water over 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.

  3. Meanwhile, cut cucumber into thin ribbons using a vegetable peeler. Serve curry with cucumber, pappadums, mango chutney and mint leaves.

Simon Garlick