Old Fashioned Curried Mince
This Australian old fashioned Curried Mince recipe is a family favorite. Simple, healthy, low in carbs and ready in under 30 minutes. With just a few tweaks to give this classic homemade curry more flavour (and make it gluten-free), this is a simple meal that the whole family will love.Find more ground beef recipes here>>
Servings: 4 serves
Calories: 387kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1/2 onion diced
- 2 cloves garlic finely diced
- 1 tablespoon curry powder
- 2 teaspoons smoked paprika
- 500 g ground beef mince
- 2 tablespoons tomato paste
- 1 cup beef stock or chicken stock
- 2 cups shredded cabbage
- 1/2 cup peas fresh or frozen, optional
Instructions
CONVENTIONAL METHOD
- Heat oil in a large skillet over medium heat. Add onion and garlic; sauté until the onion begins to soften, about 1-2 minutes.
- Turn heat up to medium-high. Add the curry powder and paprika; stir to combine and cook for 1 minute.
- Add mince; cook stirring occasionally until browned. Use a spatula to break up any clump of mince.
- Add tomato paste and stock; bring to a boil. Simmer until the sauce begins to thicken. Add the remaining ingredients and cook until the cabbage has wilted. Remove from the heat. Season to taste. Serve with fresh chopped parsley and a squeeze of lemon.
THERMAL METHOD
- Heat oil 2 min/120℃/stir. Add onion and garlic; chop 3 sec/speed 7. Scrape down sides of bowl; sauté 3 min/120℃/speed 1.
- Add curry powder, paprika and mince; cook 4 min/120℃/reverse/stir.
- Use a spatula to break up any clumps of mince. Add tomato paste and stock; cook 8 min/120°C/speed 1.
- Add remaining ingredients; cook 2 min/120°C/reverse/speed 1. Season to taste. Serve with fresh chopped parsley and a squeeze of lemon.
Video
Notes
SUBSTITUTIONS
MEAT CHOICES
I prefer to use an 80/20 beef/fat ground beef mince. You can swap for any mince you prefer. If making a vegan or vegetarian alternative consider using a medley of mushrooms over plant-based mince as it is higher in carbs. CURRY POWDER
My memories of old fashioned savoury mince always used Keens Curry Powder. You can use it or any of your favourite brands of curry powder. I use either a curry paste like my Massamam red curry paste or the Babas Meat Curry Powder substitute - Malaysian Meat Curry Powder. Fresh or frozen peas are completely optional. I know some people just hate them and of course the low carb crowd may not want the extra carbs. I love to use a smattering of fresh peas with mine that are stirred through at the end to slightly warm them, but keep them fresh and crunchy. BLENDERS & FOOD PROCESSORS We test all our recipes with a Thermomix. I have made this in the TM5 and TM6. You can use a Magimix, or similar alternative to a Thermomix. Note: I am not affiliated with Thermomix® I just love using this appliance. SERVING SUGGESTIONS Serve with rice or cauliflower rice, creamy cauliflower mash (or potato if that is what you love). For more delish ground beef recipes try our Easy Beef Rissoles, Italian Meatballs, Aussie Beef Burgers or Aussie Chilli Beef. (You can see my Australian influence shine through in a few recipes). This recipe yields approximately 4 servings. The actual number of servings will depend on your preferred portion sizes. To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 4. The result will be the weight of one serving. Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. Actual macros may vary slightly depending on the brands and types of ingredients used. All recipes have been tested using all of the cooking methods included by various recipe testers. Storing – Store in an airtight container in the fridge for up to 3-4 days. Freezing – place individual servings into an airtight container and freeze. To defrost leave in the fridge overnight. The recipe card instructions contain the most basic of steps and list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information. If you would like to offer any suggestions for another recipe for mince, or just a recipe you would love me to create a tasty new version for you then reach out through the comments below.
I prefer to use an 80/20 beef/fat ground beef mince. You can swap for any mince you prefer. If making a vegan or vegetarian alternative consider using a medley of mushrooms over plant-based mince as it is higher in carbs. CURRY POWDER
My memories of old fashioned savoury mince always used Keens Curry Powder. You can use it or any of your favourite brands of curry powder. I use either a curry paste like my Massamam red curry paste or the Babas Meat Curry Powder substitute - Malaysian Meat Curry Powder. Fresh or frozen peas are completely optional. I know some people just hate them and of course the low carb crowd may not want the extra carbs. I love to use a smattering of fresh peas with mine that are stirred through at the end to slightly warm them, but keep them fresh and crunchy. BLENDERS & FOOD PROCESSORS We test all our recipes with a Thermomix. I have made this in the TM5 and TM6. You can use a Magimix, or similar alternative to a Thermomix. Note: I am not affiliated with Thermomix® I just love using this appliance. SERVING SUGGESTIONS Serve with rice or cauliflower rice, creamy cauliflower mash (or potato if that is what you love). For more delish ground beef recipes try our Easy Beef Rissoles, Italian Meatballs, Aussie Beef Burgers or Aussie Chilli Beef. (You can see my Australian influence shine through in a few recipes). This recipe yields approximately 4 servings. The actual number of servings will depend on your preferred portion sizes. To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 4. The result will be the weight of one serving. Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. Actual macros may vary slightly depending on the brands and types of ingredients used. All recipes have been tested using all of the cooking methods included by various recipe testers. Storing – Store in an airtight container in the fridge for up to 3-4 days. Freezing – place individual servings into an airtight container and freeze. To defrost leave in the fridge overnight. The recipe card instructions contain the most basic of steps and list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information. If you would like to offer any suggestions for another recipe for mince, or just a recipe you would love me to create a tasty new version for you then reach out through the comments below.
Nutrition
Serving: 1serve | Calories: 387kcal | Carbohydrates: 7g | Protein: 24g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 274mg | Potassium: 661mg | Fiber: 2g | Sugar: 3g | Vitamin A: 664IU | Vitamin C: 16mg | Calcium: 60mg | Iron: 4mg | Magnesium: 40mg | Net Carbs: 5g