Curried mince - it’s packed with Indian spices but is eaten a bit like nachos! I’ve swapped some of the mince for lentils and there are plenty of veggies to provide a nutrient boost.
Dice carrot and onion. Crush garlic. Heat oil in a large non-stick pot on medium-high. Add carrot, onion, garlic and ginger. Cook until carrot and onion are just soft, about 3 minutes.
Add mince to pot and cook until browned all over. Stir in curry paste and cumin and cook for 2 minutes. Add tomatoes, drained lentils, coconut milk and cornflour mixture. Simmer rapidly for 10-15 minutes, until sauce has thickened.
PREPARE SERVING INGREDIENTS
Meanwhile, microwave pappadums according to instructions on packet (I usually find they need a bit longer than suggested - 30 seconds on high, then turn over and cook for another 30 seconds). Dice cucumber and roughly chop coriander.
Add sugar to mince mixture to suit your tastes. Stir in spinach to wilt. Divide mince between serving bowls. Top with cucumber, a dollop of yoghurt and a sprinkle of coriander. Serve with pappadums on the side for dipping.
WINE MATCH: A Gewürztraminer.
GLUTEN-FREE OPTION: Make sure curry paste is gluten-free. Choose gluten-free cornflour and make sure pappadums are gluten-free.
INGREDIENT SWAPS / NOTES: If you prefer to use a different curry paste, butter chicken or tikka masala should both work.
BULK IT UP: For an extra treat, add some garlic naan bread too!
STORING AND REHEATING: Store individual portions of mince in containers in the fridge. Reheat in the microwave and add cucumber, yoghurt and coriander just before serving. Pappadums can be stored in an airtight container at room temperature.
CURRIED MINCE | https://www.yourultimatemenu.com/curried-mince/