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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!

3 mins
12 mins


  1. 500g Cleaver’s organic beef mince
  2. 1 tbsp vegetable oil
  3. 1 brown onion, diced
  4. ⅓ cup korma curry paste
  5. 400g diced tomatoes
  6. 165ml can coconut milk
  7. 2 Lebanese cucumbers
  8. 75g bag plain mini pappadums


  • 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.
  • 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.
  • Meanwhile, cut cucumber into thin ribbons using a vegetable peeler.
  • Serve curry with cucumber, pappadums, mango chutney and garnish with mint leaves.

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