BEEF MINCE CURRY
SERVES 4 PREP 10 MINS COOK 15 MINS
• 1 tbsp vegetable oil
• 1 onion, thinly sliced
• 2 garlic cloves, crushed
• 3cm piece ginger, peeled, grated
• 500g beef mince
• ¹⁄³ cup korma curry paste
• 1 carrot, grated
• 1 zucchini, grated
• ½ cup chicken stock
• baby cos, steamed basmati rice, coriander sprigs, yoghurt, pappadums, mango chutney, to serve
1 In a large, deep frying pan, heat oil on medium. Saute onion, garlic and ginger 3-4 mins until onion is tender.
2 Add mince and brown 2-3 mins, breaking up lumps.
3 Stir in curry paste, carrot, zucchini and stock. Cook 10 mins, stirring.
4 Serve in lettuce cups accompanied with steamed rice, coriander sprigs, yoghurt, pappadums and mango chutney.
TIP This mixture makes a delicious filling for a wrap or toasted sandwich.
1 DON’T THAW OR DEFROST DUMPLINGS Cook them straight from the freezer to help maintain their shape and freshness. It also saves time.
2 SPICE IT UP WITH A DIPPING SAUCE Try my chunky dumpling salsa recipe on Instagram. It’s the tastiest condiment to go with dumplings.
3 STEAMED IS GOOD, PAN-FRIED IS BETTER Pan-fried is my favourite cooking method. You get the best of both worlds – crispy bottom and soft top.
4 TRY IT FOR BREKKIE Yes, it’s a tradition in some Asian countries! It will beat your classic eggs on toast and is just as quick, if not quicker to prepare.
5 GET CREATIVE Add the dumplings to a broth or steam them and serve with a wide range of condiments for a bit of fun.