My son was a very fussy eater when he was a child. He didn’t like vegetables but he loved curry. If vegetables and curry were mixed, what would he do? If in curry, he ate anything. This curry was a perfect solution for me to clean up bits and pieces of vegetables in the fridge, plus I could make my son eat vegetables. Chopping up all finely also helped. The flavour of this curry is quite fruity because of tomatoes. I am sure your children would enjoy this dish.

Makes

4 Servings

Ingredients

400 to 500g Beef, Pork or Chicken Mince
1 clove Garlic *finely chopped
1 small piece Ginger *finely chopped or grated
400 to 500g Vegetables *finely cut or sliced
*I used 1 Onion, 1/2 Red Capsicum, 2 Mushrooms, 2 small Carrots, some small Broccoli pieces and some Baby Spinach. Other recommended ingredients are Green Capsicum, Eggplant, Green Leafy Vegetables, Cauliflower, Cabbage, Pumpkin, Sweet Potato, Celery, Parsnip, Asian Mushrooms, Apple, etc.
1 tablespoon Oil
1 can (400g) Tomatoes
1 to 2 tablespoons Curry Powder
2 tablespoons Soy Sauce
Salt & Pepper
Freshly Cooked Rice

Method

1. Cut all vegetables finely OR into small pieces.
2. Heat Oil in a large saucepan or a large frying pan, and cook all ingredients. When meat changed colour and vegetables are almost cooked, add Canned Tomatoes, Curry Powder and Soy Sauce.
3. Cook until all vegetables are soft. Leafy vegetables such as Baby Spinach need to be added at very last. Season with Salt & Pepper to suit your taste.
4. Serve on a plate with rice.
5. *Alternatively you can use Curry Roux blocks instead of Curry Powder, but you need to add some water as Curry Roux contain thickening agent like flour and make this curry quite thick.