I love Indian cuisine – I’d go so far to say it is my favourite kind of food. So I was especially thrilled to see a curry on Jamie Oliver’s list of ’10 recipes to save your life’. In case you hadn’t heard, as part of Jamie Oliver’s Food Revolution, I was one of 10 people selected world-wide to put my spin on 10 of Jamie’s favourite staple recipes.
I’ve shared quite a few of my favourite Indian style curries already here on the website (Quick and Easy Dhal, Simple Vegetable Curry and my very popular Chicken and Almond curry) so I thought for this part of the challenge I’d share this really quick, budget friendly family favourite – my Indian Spiced Mince and Peas.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.
Indian Spiced Mince with Peas
- 30 g butter, ghee or coconut oil (2 tbsp)
- 1 onion/s (large) chopped
- 2 clove/s garlic - chopped
- 4 cm ginger root - peeled and chopped
- 2 tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp sweet paprika
- 1 tsp sea salt - or to taste
- Chilli flakes - to taste (optional)
- 500 g beef mince
- 4-5 roma tomatoe/s - roughly chopped
- 150 g peas (1 cup) fresh or frozen
- ¼ bunch/s fresh coriander leaves - to serve
- Rice, quinoa or cauliflower rice (to serve)
- In a large frypan or wok, heat the butter, ghee or coconut oil and sauté the onion over a medium heat for a few minutes to soften.
- Add the garlic, ginger and spices and fry, stirring well for about a minute.
- Now add the mince and tomatoes and stir-fry until the mince is cooked.
- Add the peas and cook for a minute or two. Stir through the coriander and serve immediately.
- Taste and adjust the seasoning if necessary.
- Other vegetables can be added to the mix when stir frying. Cut them small so they cook quickly with the mince.
- With rice or cauliflower rice (pictured here).
- I also serve with a leafy salad or steamed vegetables.
- It's lovely with a dollop of natural yoghurt too.
- Re-heat in a pot or wok over a low heat until just hot.
- Leftovers are great for school lunches (in the thermos) or even wrapped in a fresh spring roll.
- Store in an airtight container in the fridge.
- Can also be frozen.