This easy vegetable and beef curry uses mince for the beef making it a great family meal that’s packed with vegetables and easy on the budget.
While it is a one-dish meal, for extra bulk serve it can be served over steamed rice or smashed potatoes or accompanied by pappadums.
Beef & Cauliflower Curry
1 brown onion, thinly sliced
1 carrot, diced
2 sticks celery, sliced
1 clove garlic, finely chopped
2 tsp grated fresh ginger
8 fresh, frozen or dried curry leaves
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam marsala
½ tsp ground turmeric
chilli powder, to taste (optional)
500g beef mince
1 cup beef stock
400g can chopped tomatoes
1 small cauliflower, cut into florets
a good handful of fresh coriander, chopped
1 Place onion, carrot, celery and a splash of oil in a large frying pan with a lid over a medium heat, cover and cook, stirring
occasionally, for 8-10 minutes or until soft and translucent.
2 Add garlic, ginger, curry leaves, cumin, coriander, garam
masala, turmeric and chilli powder, if using, cover, bring to
simmering and simmer, stirring occasionally, for 20 minutes or until mixture reduces and thickens.
3 Add cauliflower, cover and cook for 10 minutes longer or
until cauliflower is tender. Season with a good grind of salt. Add most of the chopped coriander, reserving some for scattering.
Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, carrot, celery, garlic, fresh coriander, cauliflower: Krismaw Gardens – Hastings; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings; Store Cupboard
Ingredients: vegetable oil, ground coriander, cumin, turmeric, garam marsala, ginger, curry leaves, salt.
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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