
This flavourful minced beef and vegetable curry is a fantastic accompaniment to rice, quinoa or any grain you enjoy. To keep this low glycaemic, choose parboiled or basmati white rice instead of jasmine or short-grain rice.
Nutrition Highlights
Potassium – works closely with sodium and chloride to maintain acid balance, electrical charge and blood pressure. A low-potassium diet is associated with high blood pressure. Per serving, this meal provides 1159 mg or 33.1% of the daily RNI of potassium.
Folate – is crucial for maintaining the health of the nervous system in developing babies. Women with prediabetes or type 2 diabetes may need higher intakes of folate before and up to week 12 of pregnancy. For non-pregnant females, this meal provides 122 mcg or 30.1% of the RNI of folate.


How to Cook Minced Beef and Vegetable Curry
Serves 4 | Preparation time: 10 minutes | Cook time: 35 minutes
Ingredients
500g lean minced beef
4 tablespoons Caribbean mild curry powder
1 large onion, finely chopped
2 large garlic cloves, finely chopped
2 teaspoons, dried thyme
1 tablespoon vegetable bullion
500g frozen green beans, each snapped in half
100g frozen peas
500g chestnut mushrooms, sliced
3 tablespoons coconut milk powder
160g rice, cooked according to package instructions
5 teaspoons olive oil
Directions
- Heat two teaspoons of olive oil in a large non-stick saucepan. Add the minced beef, one tablespoon of curry powder and ½ teaspoon of thyme then fry for 5 minutes or until browned. Tip into a large bowl with juices then set aside.
- Wipe the pan clean then add the remaining olive oil. Add onions, mushrooms, remaining curry powder and thyme. Fry for 3 minutes then add green beans, peas and bullion. Continue to fry for 3 minutes then add minced beef with juices and coconut milk powder. Stir well to combine then cook on a simmer for 10 minutes until the vegetables are tender. Season with black pepper, if needed
Serve minced beef and vegetable curry over rice. Garnish with fresh parsley and chilli flakes if desired
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Minced Beef and Vegetable Curry
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
Description
This flavourful minced beef and vegetable curry is a fantastic accompaniment to rice, quinoa or any or grain you enjoy. To keep this low-glycaemic, choose parboiled or basmati white rice instead of jasmine or short-grain rice.
Ingredients
· 500g lean minced beef
· 4 tablespoons Caribbean mild curry powder
· 1 large onion, finely chopped
· 2 large garlic cloves, finely chopped
· 2 teaspoons, dried thyme
· 1 tablespoon vegetable bullion
· 500g frozen green beans, each snapped in half
· 100g frozen peas
· 500g chestnut mushrooms, sliced
· 3 tablespoons coconut milk powder
· 160g rice, cooked according to package instructions
· 5 teaspoons olive oil
Instructions
1. Heat two teaspoons of olive oil in a large non-stick saucepan. Add minced beef, one tablespoon of curry powder and ½ teaspoon of thyme then fry for 5 minutes or until browned. Tip into a large bowl with juices then set aside.
2. Wipe pan clean then add remaining olive oil. Add onions, mushrooms, remaining curry powder and thyme. Fry for 3 minutes then add green beans, peas and bullion. Continue to fry for 3 minutes then add minced beef with juices and coconut milk powder. Stir well to combine then cook on a simmer for 10 minutes until the vegetables are tender. Season with black pepper, if needed
3. Serve minced beef and vegetable curry over rice. Garnish with fresh parsley and chilli flakes if desired.
Notes
Swap minced beef for soy mince to keep this vegan.
Nutrition
- Serving Size: Per serving
- Calories: 403
- Sugar: 6g
- Sodium: 510mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 5g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 36g
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