My son was a very fussy eater. 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.


4 Servings


Beef, Pork or Chicken Mince 400 to 500g
Garlic 1 clove *finely chopped
Ginger 1 small piece *finely chopped or grated
Vegetables 400 to 500g *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.
Oil 1 tablespoon
Canned Tomatoes 1 (400g)
Curry Powder 1 to 2 tablespoons
Soy Sauce 2 tablespoons
Salt & Pepper
Freshly Cooked Rice

  1. Cut the vegetables all finely.
  2. Heat Oil in a large saucepan or a large frying pan and cook all ingredients. When meat changed colour and vegetables are almost tender, add Canned Tomatoes, Curry Powder and Soy Sauce.
  3. Cook until all vegetables are tender. Soft leafy vegetables like 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.