Curry Mince with Tumeric Potatoes and Black Beans

Do you remember old school curried mince? And how good it was the next day on toast? Well we have suped it up and its good! Give this curry mince with buttery turmeric potato, black beans, yogurt and coriander a go. Its hearty but modernised and good for the soul.

Tips with Butter

Mix up some rosemary and HP sauce with Westgold Butter, roll it into a log using greaseproof paper, and freeze to create a “ready-to-eat” steak sauce.

Ingredients

MINCE:
500gm beef mince
1 large onion, chopped
1-2 cloves garlic, crushed
3T butter
2-3 T curry powder
½ - 1 t chilli powder
½ stick celery, chopped
1 ½ c vegetable stock
1c black beans, strained
1t cornflour
salt and pepper

TUMERIC POTATOES
4 medium waxy potatoes
1t turmeric
1t mustard seeds
4-5 T butter
salt and pepper

TO SERVE:
½ c natural yoghurt
fresh chopped coriander

MINCE:

500gm beef mince

1 large onion, chopped

1-2 cloves garlic, crushed

3T butter

2-3 T curry powder

½ - 1 t chilli powder

½ stick celery, chopped

1 ½ c vegetable stock

1c black beans, strained

1t cornflour

salt and pepper

 

TUMERIC POTATOES

4 medium waxy potatoes

1t turmeric

1t mustard seeds

4-5 T butter

salt and pepper

 

TO SERVE:

½ c natural yoghurt

fresh chopped coriander

 

Method

For the mince:

Heat a medium saucepan and melt the butter.
Add the onion, celery and garlic and gently cook for 5mins.
Add the curry & chilli powder and cook stirring around for 1 minute.
Add the mince and stir and until cooked.
Add the stock, cover and turn down the heat and simmer 30mins until liquid is almost reduced.
Loosen the cornflour with a little water to form a paste.
Stir into mince.
Add the black beans and check seasoning.
Keep warm.

For the potatoes:

Peel potatoes and cut into 2cm chunks.
Put potatoes in a saucepan and cover with water.
Add turmeric, mustard seeds and salt.
Simmer 8-10 mins until tender.
Strain through a sieve.
Tip into a flat dish and gently crush half the potatoes with a fork so you have a chunky mash.
Add the butter and stir to coat the potatoes.
Season and keep warm.

To serve:

Divide the curry mince and potato into 4 serving bowls and top with a dollop of yoghurt and sprinkle with fresh coriander.

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