CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Beef mince curry with red kidney beans and rotis

1

  • Overview
  • Ingredients
    items
  • Directions

This beef mince curry with red kidney beans is a crowd-pleasing dish that can be prepared in under 30 minutes. Serve it with rotis or pita bread for a satisfying meal loved by all.

  • 30 ml oil
  • 500 g lean beef mince
  • salt and freshly ground black pepper
  • 50 ml fruit chutney
  • 50 ml tomato puree
  • 300 ml tinned chopped tomato
  • 30 ml curry paste (I like to use Packo curry paste)
  • 5 ml turmeric
  • 5 ml cumin seeds
  • ±60 ml chopped fresh coriander
  • 4 ready-made rotis
  • 20 ml melted butter
  • 125 ml thick full-cream yoghurt
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • zest of 1 lemon
  • 1 tin (400 g) red kidney beans, rinsed and drained
  • fresh mint and/or coriander for serving (optional to add lemon wedges)

  • Heat the oil in a saucepan on medium heat and add the onion and garlic. Cook until the onion is soft.
  • Turn up the heat, add the mince and stir, breaking it up as you stir. Season with salt and pepper.
  • Add the chutney, tomato puree, chopped tomato, curry paste, lemon zest, turmeric, cumin and the beans. Simmer for 10 minutes on low heat with the lid on. Mix in the coriander.
  • Heat a frying pan on medium heat and brush the pan generously with the melted butter. Fry one roti at a time on both sides until they puff up and become golden brown. Repeat with the rest of the melted butter and rotis.
  • Serve the curry with the rotis for a very quick and delicious meal. Add a dollop of yoghurt and some mint OR coriander for extra yumminess.