Meat & poultry
Curried mince with cabbage, carrot and rice
A flavourful pan of curried mince, cabbage and carrot, served with rice. An easy dinner for two in about 30 minutes.
SwedishServes 2
Preparation 10 minCooking 20 minTotal 30 min
Ingredients
- 175 g raw mixed beef and pork mince
- 250 g white cabbage
- 100 g carrot
- 100 g onion
- 1 garlic clove
- 150 ml uncooked rice
- Water and salt according to the rice packet
- 1 tsp cooking oil
- 1 tsp curry powder
- 1 tbsp tomato purée
- 150 ml water for the pan
- ½ tsp concentrated stock
- 1 ml salt for the pan
- 1 ml ground black pepper
Times are approximate and assume the rice cooks alongside the mince. The rice cooking time and how finely the cabbage is shredded can affect the total time. The recipe uses raw mixed beef and pork mince. Photo: the Lundin family, surroundings edited.
Method
- Cook the rice according to the packet instructions. Thinly shred the cabbage, peel and grate the carrot, and chop the onion and garlic.
- Heat the oil in a large frying pan with a lid. Add the mince and brown for about 4 minutes, breaking it up with a spatula.
- Add the onion, garlic, curry powder and tomato purée. Fry, stirring, for about 2 minutes.
- Add the cabbage and carrot and fry for about 4 minutes. Pour in the water for the pan and the concentrated stock. Stir and simmer, covered, for 8–10 minutes, until the cabbage is tender and the mince is cooked through.
- Season with the salt and black pepper. Serve the curried mince with the freshly cooked rice.