Curried coconut mince and rice

An easy, delicious and affordable meal for four.
 
recipe, curry, mince
Image by:
Recipe from: 6 October 2015
Preparation time: 10 min
Cooking time: 30 min
 
 

Ingredients

 
  • 15
    ml
    oil
  • 1
    onion, chopped
  • 1
    thumb-sized piece of ginger, grated
  • 1
    clove garlic, finely chopped
  • 350
    g
    mince
  • 15
    ml
    hot curry powder
  • 15
    ml
    tomato paste
  • 200
    ml
    stock
  • 200
    ml
    peas
  • 200
    g
    cherry tomatoes, halved
  • 200
    ml
    coconut milk
  • 100
    ml
    fresh coriander, chopped
  • 200
    ml
    peanuts, chopped
  • Basmati rice to serve
Servings: Change Serving
 
 

Method

 

Fry the onion in oil until glossy. Add the ginger and garlic, and fry for another minute; then add the mince, browning it and breaking it up with a spatula. Then add the curry powder and tomato paste and fry for another minute. Stir in the stock and vegetables, and cook until reduced – about 15 minutes.

Stir in the coconut milk, herbs and peanuts and heat through. Serve with rice.

Words and image:Home magazine

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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