Janet Groene’s
Miser’s Minced Meat Curry
Stretch your budget with affordable ground beef, pork or turkey to make an exotic and elegant curry. It’s one of the most versatile one-dish meals to serve in RV travel. For added texture interest, have the meat ground extra coarse or extra fine.
Spoon curry over steamed rice, noodles, pasta, mashed or baked potatoes or toast.
1 tablespoon vegetable oil
1 pound lean ground meat
2 large onions, diced
1 cup finely diced vegetable (carrot, celery, butternut squash, what have you)
1 tablespoon curry powder (more or less to taste)
1 bouillon cube (vegetable, beef or chicken)
1 1/2 cups water, divided
1/2 cup raisins
1 tablespoon cornstarch
Salt, pepper to taste
Garnishes: peanuts, shredded coconut, chutney, dried cranberries, diced pineapple or banana, crumbled bacon, sliced scallions, mandarin orange sections.
Heat the oil and stir-fry meat, breaking it up as you go. Keep stir-frying while adding onions, additional vegetables and curry powder. Let curry release its flavor from the heat, then add the bouillon, 1 cup water and raisins.
Cover, reduce heat and cook until vegetables are tender and raisins plump. Stir cornstarch into the remaining half cup of water and stir into the curry until it comes to a low boil. Spoon over the starch of choice. Pass whatever garnishes you have. Serves 4 to 6.
See Janet Groene’s tips for women who travel in RV’s at SoloWomanRV.blogspot.com
Miser’s Minced Meat Curry
Stretch your budget with affordable ground beef, pork or turkey to make an exotic and elegant curry. It’s one of the most versatile one-dish meals to serve in RV travel. For added texture interest, have the meat ground extra coarse or extra fine.
Spoon curry over steamed rice, noodles, pasta, mashed or baked potatoes or toast.
1 tablespoon vegetable oil
1 pound lean ground meat
2 large onions, diced
1 cup finely diced vegetable (carrot, celery, butternut squash, what have you)
1 tablespoon curry powder (more or less to taste)
1 bouillon cube (vegetable, beef or chicken)
1 1/2 cups water, divided
1/2 cup raisins
1 tablespoon cornstarch
Salt, pepper to taste
Garnishes: peanuts, shredded coconut, chutney, dried cranberries, diced pineapple or banana, crumbled bacon, sliced scallions, mandarin orange sections.
Heat the oil and stir-fry meat, breaking it up as you go. Keep stir-frying while adding onions, additional vegetables and curry powder. Let curry release its flavor from the heat, then add the bouillon, 1 cup water and raisins.
Cover, reduce heat and cook until vegetables are tender and raisins plump. Stir cornstarch into the remaining half cup of water and stir into the curry until it comes to a low boil. Spoon over the starch of choice. Pass whatever garnishes you have. Serves 4 to 6.
See Janet Groene’s tips for women who travel in RV’s at SoloWomanRV.blogspot.com
2 comments:
This sounds really good. And I could make it in my little slow cooker. And I always have dried fruit I can chop for garnish. Thank you for the idea
This will be delicious and guick to make in my electric pressure cooker. .thank you for sharing.
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