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Curried Mince & Butternut with Rotis and Sambals

Carey Boucher-Erasmus
  • 45 minutes
  • Serves

INGREDIENTS

Curried Mince

2 tbsp

cooking oil

1

large onion, finely chopped

2

large carrots, peeled and coarsely grated

2

bay leaves

1 tbsp

ground turmeric

1 tbsp

medium

curry powder

2 tsp

ground coriander

2 tsp

roasted masala

1 tsp

cumin seeds

5

cardamom pods, squashed

1

cinnamon stick

2

large ripe tomatoes, finely chopped

2

fat cloves garlic, crushed

1 tbsp

grated root ginger

1

green chilli, seeded and chopped

4

curry leaves

300 g

Quorn mince

250 g

diced butternut, cut into 2-cm cubes

1/4 cup

water

1 tbsp

chutney

sugar

salt and pepper

fresh coriander, chopped

Tomato & Cucumber Sambal

2

large ripe tomatoes, seeds removed and diced

1

small onion, finely

chopped

1/2

cucumber, seeds removed and diced

3 tbsp

chopped fresh coriander

2 tbsp

chopped fresh mint leaves

3 tbsp

white spirit vinegar

1 tsp

sugar