This is such an easy and healthy mince to make. I make it in a larger portion so that I can freeze portions for another day. I have also loaded this version with extra veg to bulk it out and make it better for you 🙂
To make my life easier I have used frozen garlic and ginger. If you can find them they’re brilliant, they’re already crushed and frozen into small cubes. Such a time saver.
- 1kg lean beef mince
- 1 large or 2 – 3 small chopped onions
- 3 or 4 crushed garlic cloves
- 1 x 4cm piece of grated ginger
- 4 carrots which I grate and then “chop” in a food processor to make them fine
- 1 small swede cut into cubes (optional and can be replaced by a couple of potatoes)
- 2 – 3 tbsp of your preference of curry powder
- 1 tbsp ground cumin or garam masala
- 1 tsp ground turmeric
- 4 bay leaves
- 1 can chopped tomatoes
- 2 cans chickpeas
- 1 tsp sugar
- 1 tbsp chutney
- Salt and pepper to taste
- Heat some oil in a casserole dish or heavy bottomed pot, fry the onions for a few minutes until softened.
- Add the garlic, ginger, curry powder, cumin / garam masala and turmeric and cook whilst stirring for a few minutes to release the flavours of the spices.
- Add the meat to brown it, stirring all the time.
- Add the veg, tomatoes, sugar and the canned chickpeas, you don’t need to drain the chickpeas.
- Stir to combine, add the bay leaves and cover the pot and cook on a medium heat for about 45 minutes, make sure that the mince doesnt dry out, add some water if necessary, you don’t want to burn the mince. On the other hand, if the mince looks too “saucy” then take the lid off the pot halfway through cooking so that some of the liquid can evaporate.
- Finally, add salt and pepper to taste and a tablespoon of your favourite chutney.
- Serve with rice and naan bread.