Beef mince curry with cauliflower rice
A hearty beef mince curry with cauliflower rice, to help pack int he protein and keep calories low. The mango chutney in this recipe gives the curry a sweet fruity note to offset the spiciness.
Author:
Prep time (mins) | Cooking time (mins) | Servings |
|---|---|---|
10 | 30 | 3 |
Calories (kcal) | Protein (g) | Carbs (g) | Fat (g) |
|---|---|---|---|
361 | 40.1 | 20.6 | 15.5 |
Ingredients
500g 5% beef mince
1 tbsp olive oil
One medium onion, diced
Two cloves of garlic, minced
2 tbsp Curry paste
Beef stock cube
Tin of chopped tomatoes
One cauliflower head, blitzed in a food processor to the consistency of rice
1 tbsp Mango chutney
Green beans, fresh coriander and chilli flakes to serve
Method
Fry the onion in the oil until softened, add the garlic and fry for 1 minute. Add the beef mince and cook until browned.
Stir in the curry paste, one stock cube, 200ml of boiling water and the tin of tomatoes.
Season to taste with salt and pepper and add the mango chutney to add sweetness.
Simmer for 15 minutes, or until the mixture is tender and no longer watery.
In another pan, boil the cauliflower rice for a few minutes, until tender.
Serve the curry with the cauliflower rice, alongside some green beans, and sprinkle with some fresh coriander and chilli flakes.
Freezing and storage
The curry with freeze well and can be reheated in the microwave, but you should make the cauliflower rice fresh, as this will not freeze well.