(3 votes, average: 3.67 out of 5)
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Curried Mince & Butternut with Rotis and Sambals
Once you've tried this delicious recipe, you'll be planning to make it every night of the week.
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 30 mins
Ingredients
Curried Mince
2 Tbsp (30 ml) cooking oil
1 large onion, finely chopped
2 large carrots, peeled and coarsely grated
2 bay leaves
1 Tbsp (15 ml) ground turmeric
1 Tbsp (15 ml) medium
curry powder
2 tsp (10 ml) ground coriander
2 tsp (10 ml) roasted masala
1 tsp (5 ml) cumin seeds
5 cardamom pods, squashed
1 cinnamon stick
2 large ripe tomatoes, finely chopped
2 fat cloves garlic, crushed
1 Tbsp (15 ml) grated root ginger
1 green chilli, seeded and chopped
4 curry leaves
300 g Quorn mince
250 g diced butternut, cut into 2-cm cubes
¼ C (125 ml) water
1 Tbsp (15 ml) chutney
sugar to taste
salt and pepper to taste
handful of fresh coriander, chopped
Tomato & Cucumber Sambal
2 large ripe tomatoes, seeds removed and diced
1 small onion, finely
chopped
½ cucumber, seeds removed and diced
3 Tbsp (45 ml) chopped fresh coriander
2 Tbsp (30 ml) chopped fresh mint leaves
3 Tbsp (45 ml) white spirit vinegar
1 tsp (5 ml) sugar
Method
Heat the oil and saute the onion, carrot and spices together until softened and fragrant. Add the tomatoes, garlic, ginger, chilli and curry leaves and fry for about 5 minutes. Add the Quorn mince and heat through for 2 minutes, then add the butternut, water and chutney. Stir until well combined, cover and simmer for about 25 minutes or until the butternut is tender.
Meanwhile, combine the sambal ingredients and set aside.
Season the mince to taste with sugar, salt and pepper and the chopped coriander. Serve hot with rotis and the tomato and cucumber sambal.
