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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!

Serves: 4
Prep: 3 mins
Cook: 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

Indian Curry Mince with pappadams recipe

Enjoy this fresh and easy Indian Curry Mince with pappadams and mango chutney

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