A terrific family dinner that can be made and then frozen to have on busy weeknights. It can be eaten on its own, or heated and served in wraps with vegies.
1 onion, finely diced
2 tsp jarred crushed garlic
2 tsp grated ginger
¼ cup korma curry paste
500 g lamb mince or beef mince
1 cup prepared chicken stock
1 cup frozen peas, corn and carrots
¼ green cabbage, finely shredded
- Heat 1 tablespoon oil in a frying pan over medium-high heat. Add the onion and cook for 3 min. Add the garlic, ginger and curry paste, cooking a further 2 min.
- Add mince and cook, breaking up lumps with a spoon, for 5 min, or until browned. Add stock and vegetables, and simmer, uncovered, for 5-8 min, or until vegetables are tender.
- Season the mince to taste and serve with papadums or naan bread. Garnish with chopped coriander, julienned ginger and lightly dried red chilli flakes, if desired.