John Myers
Vegetable Curry with Mince
The perfect vegetable curry with mince recipe with a picture and simple step-by-step instructions.
- 2 size Waxy potatoes
- 2 medium sized Carrots
- 300 g Fresh broccoli
- 1 Onion
- 1 Tomato
- 1 Yellow peppers
- 1 Chilli pepper
- 20 g Fresh ginger
- 200 ml Coconut milk thin
- 1 tbsp Yellow curry paste
- 150 g Ground beef
- Salt and pepper
- 0,5 tsp Sweet paprika powder
- 20 g Whole peeled almonds
- 2 Stems Fresh coriander
- Cut the potatoes and into small wedges. Clean the broccoli into small florets. Peel and roughly dice the stem. Clean and halve the paprika, remove the cores and cut the pepper halves into large pieces. Cut the onion into wedges cut into thin slices. Halve and core the chilli pepper and cut the chilli halves into thin strips. Pluck the coriander from the stalks.
- Put coconut milk, 250 ml water, carrots and potatoes in a saucepan and let simmer for about 15 minutes. Add broccoli, paprika, onions and curry paste to the saucepan. Let simmer for 5 minutes and season with salt and pepper.
- Toast the almonds without fat in a pan, take them out of the pan and chop the gob.
- Heat the oil in a pan and fry the minced meat until it is crumbly. Season to taste with paprika powder, salt and pepper.
- Add the mince to the vegetable curry and serve sprinkled with the almonds and coriander.
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