Another flexible dish that is cooked in one pan. Packed with plenty of vegetables it couldn’t be easier and a great way to stretch mince to feed a crowd.
Easy Curried Beef & Vegetable Stew
During the cooler months when fresh green beans are not in-season, frozen can be used – just add them in the last 5 minutes of cooking. Frozen peas could also be used.
1 onion, chopped
500g beef mince
2 cloves garlic, minced
1 small green chilli, seeds removed and minced
2 tbsp curry powder
1 tbsp grated fresh ginger
2 tomatoes, chopped
¾-1 cup water
500g pumpkin, peeled and chopped
250g green beans, cut into 5cm pieces
1 large carrot, sliced
1 large potato, chopped
sea salt and freshly ground black pepper
1 Place onion and a good splash of oil in a frying pan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.
2 Add mince and cook, stirring occasionally, for 5 minutes or until browned. Add garlic, chilli, curry powder and ginger and cook, stirring, for 2-3 minutes or until fragrant. Add tomatoes, cover and cook, stirring occasionally, for 5-8 minutes or until tomatoes break down.
3 Add pumpkin, beans, carrot and potato and mixture to
combine. Stir in water, cover, bring to simmering and simmer,
stirring occasionally, for 15-20 minutes or until vegetables are
Serving Suggestion: Top with a dollop of natural yogurt and a
scattering of chopped parsley or coriander.
Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, garlic, tomatoes, carrot,
potatoes, beans: Krismaw Gardens – Hastings; Pumpkin, chilli: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard
Ingredients: vegetable oil, curry powder, ginger, salt, black pepper
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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