Ingredients
- Minced Meat: 1 lb (16 oz / 450g)
- Biriyani Curry Paste: 4 tbsp. (2 oz / 60g) (A mix of sea salt, rampe, curry leaves, tomatoes, nutmeg, cloves, cardamoms, extra virgin olive oil, ginger, garlic, and coriander)
- Diced Tomatoes: 1 can, 14.5 oz (411g)
- Diced Eggplant: 2 cups (5.6 oz / 160g)
- Thinly Sliced Cabbage: 4 cups (10 oz / 283g)
- Green Peas: 1 can, 14.5 oz (411g) OR 1.5 cups (7.5 oz / 212g) fresh peas
- Extra Virgin Olive Oil: 1 tbsp. (0.5 oz / 15g)
- Garlic: 3 cloves (0.1 oz / 3g), finely chopped
- Onion: 1 medium onion (5.3 oz / 150g), finely chopped
Step-by-Step Instructions
- Heat 1 tbsp. (0.5 oz / 15g) of extra virgin olive oil in a large pan over medium heat, then sauté the 3 cloves (0.1 oz / 3g) of finely chopped garlic and 1 medium (5.3 oz / 150g) finely chopped onion until they are deeply fragrant and golden brown.
- Transfer the sautéed onion and garlic to a clean plate, then add the 1 lb (16 oz / 450g) of minced meat to the hot pan, cooking and stirring continuously until the meat is fully browned and there are no big lumps remaining.
- Return the cooked onion and garlic to the pan alongside the 14.5 oz (411g) of green peas, 2 cups (5.6 oz / 160g) of diced eggplant, 4 cups (10 oz / 283g) of thinly sliced cabbage, and 4 tbsp. (2 oz / 60g) of Biriyani curry paste, stirring everything until thoroughly combined and heated through.
- Stir in the 14.5 oz (411g) of diced tomatoes, reduce the stovetop heat to low, and let the curry simmer gently for about 45 minutes, or until all the veggies are perfectly tender and the flavors have beautifully melded.
Nutritional Information (Per Serving)
Please note that these nutritional values are approximate and can vary based on the specific brand of minced meat and curry paste you use.
- Calories: 460 kcal
- Carbohydrates: 24g
- Protein: 26g
- Fat: 28g
Pro Tips
- Brown the Meat Thoroughly: Don't rush the meat-browning process. Allowing the minced meat to get a deep, crusty brown adds a tremendous amount of rich, umami flavor to the foundation of your curry.
- Bloom Your Spices: When you add the Biriyani curry paste back into the pan with the vegetables, give it a minute or two to toast in the hot pan before adding the diced tomatoes. This "blooms" the spices and releases their essential oils.
- Deglaze with Tomatoes: Use the juices from the canned diced tomatoes to scrape up all those delicious browned bits (the fond) stuck to the bottom of your pan after cooking the meat and onions. That is pure flavor!
- Adjust Consistency: If you prefer a soupier curry, add a splash of beef broth or coconut milk during the simmering stage. If you like it thick, simply let it simmer uncovered for the last 10 minutes so the liquid reduces.
Frequently Asked Questions (FAQ)
Can I make this Asian Mince Curry ahead of time? Yes, absolutely! Like most curries, this Asian Mince Curry often tastes even better the next day after the complex spices from the Biriyani paste have had time to meld with the minced meat and vegetables in the fridge. Store it in an airtight container for up to 4 days.
What is the best type of meat to use for this Asian Mince Curry? While ground beef is a classic and hearty choice, you can easily substitute it with minced lamb, ground turkey, or even ground chicken. Lamb will provide a richer, more traditional flavor, while turkey or chicken will make for a lighter meal.
What should I serve alongside this dish? This curry is incredibly versatile. It pairs perfectly with fluffy Jasmine or Basmati rice, warm naan bread for dipping, or even over a bed of quinoa or cauliflower rice for a lower-carb option.
Can I freeze this curry for meal prep? Yes! This recipe freezes beautifully. Let the curry cool completely to room temperature, then transfer it to freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months. Thaw overnight in the refrigerator before gently reheating it on the stovetop.
