Indian Curry Mince with pappadams

Turn our grass-fed organic beef mince into an Indian feast complete with pappadams and mango chutney in just 15 minutes!

3 mins
12 mins


  • 500g beef mince
  • 1 tbsp vegetable oil
  • 1 brown onion, diced
  • ⅓ cup korma curry paste
  • 400g diced tomatoes
  • 165ml can coconut milk
  • 2 Lebanese cucumbers
  • 75g bag plain mini pappadums


  1. Heat oil in a frying pan over medium heat. Add onion and cook for 2 to 3 minutes or until softened. Add mince and cook for 4 to 5 minutes, breaking it up with the back of a wooden spoon, until browned.
  2. Stir in curry paste and cook for 1 minute. Pour tomatoes, coconut milk and ½ cup water over mince and stir until well combined. Bring to the boil and simmer for 5 minutes or until sauce has thickened. Season with salt and pepper.
  3. Meanwhile, cut cucumber into thin ribbons using a vegetable peeler. Serve curry with cucumber, pappadums, mango chutney and mint leaves.
  4. Mango chutney, to serve Mint leaves, to serve