Food & Wine


Indian Curry Mince and Pappadums

Exhausted after a long day at work? This super quick and easy mince recipe goes from pan to bowl in less than 20 minutes.

Preparation: 3 minutes
Cooking: 12 minutes
Serves: 4

500g beef mince
1 tbsp vegetable oil
1 brown onion, diced
1/3 cup korma curry paste
400g diced tomatoes
165ml can coconut milk
2 Lebanese cucumbers
75g bag plain mini pappadums, to serve
Mango chutney, to serve
Mint leaves, to serve


  • 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 1/2 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 mint leaves.

Make sure you stir the beef mince regularly so it browns evenly and be sure to cook the mince in batches to ensure it doesn’t stew.