Beef mince curry

Get all the prep done in advance, put the pot into a Wonderbag, and you’ll come home to a delicious meal with almost no effort at all.

Serves 4

EASY

GREAT VALUE

Preparation: 30 minutes

Cooking: 1½ hours

For the curry:

coriander seeds 1t

cumin seeds 1t

cardamom 5 pods

cloves 3

turmeric 1t

sunflower oil 2T

beef mince 500 g

onions 2, roughly chopped

ginger 1 T, grated

garlic 5 cloves, finely chopped

garam masala powder 2T

curry leaves 8

saffron 1t

red chillies 2, finely chopped

whole dried chillies 2

whole peeled tomatoes 1 x 400 g can

potatoes 4, peeled, quartered and cooked

sea salt and white pepper, to taste

ghee 1T

peanuts 20 g, lightly toasted

Woolworths 20 g crispy onion sprinkle

Woolworths Heat and Eat basmati rice, for serving

Woolworths frozen Indian plain rotis 4, cooked according to package instructions, for serving

1 Dry fry the coriander, cumin, cardamom, cloves and turmeric over a medium heat for 2 minutes, or until lightly toasted. Grind until fine using a mortar and pestle.

2 Heat the oil in a cast-iron pan over high heat. Brown the mince, then remove from the pan.

3 Reduce the heat and gently fry the onions in a little more oil until soft. Add the ginger, garlic, garam masala, curry leaves, saffron, chillies and ground spices and cook for 2 minutes.

4 Return the mince to the pan and add the tomatoes and potatoes. Cook until steaming, then place in a Wonderbag. Season to taste. Allow to stand for the day.

5 Melt the ghee in a saucepan and mix in the peanuts and crispy onions. Pour over the jasmine rice. Serve the curry with the rice and rotis.

Cook’s note: Keep cooked potatoes in the freezer to use to bulk up stews and casseroles.