This is delicious on top of toasted gluten-free bread, or regular bread for those without allergies.
Ingredients (serves 4)
- 500g beef mince
- 1 x oil, for cooking
- 3 tsp mango chutney (ensure it doesn't contain gluten, or not if don't have allergies)
- 3 tsp curry powder
- 400ml coconut milk, full-fat
- 1 pinch dessicated coconut
- 1 pinch brown sugar
- 250g mixed frozen vegetables
- 1 x brown onion, diced
Method
- In a large pan brown both the onion and the mince, then add the coconut milk and frozen mixed vegetables.
- Add the curry powder, the sugar and dessicated coconut and bring to the boil, then reduce the heat and simmer for 10-15 minutes or until the sauce has reduced.
- Stir through the mango chutney, adding more if desired, and serve.
Notes
This recipe is good for either lunch or dinner.
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