In-a-hurry weeknight curry

A simple and easy curry for the ‘work-from-home’ folks – all the flavour with minimal effort.

Less than 1 hour

Serves 4-6

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  • 1 Tbsp (15ml) olive oil
  • 2 onions
  • 3 cloves garlic
  • 800g beef mince
  • 1 Tbsp (15ml) ground cumin, coriander, turmeric and mild curry powder
  • A few shakes cayenne pepper (optional)
  • 3-4 Tbsp (45-60ml) chutney (or apricot jam)
  • 1 packet (50g) tomato paste
  • 1 can (400g) cherry tomatoes or chopped and peeled tomatoes
  • 2 fresh or dried bay leaves
  • 1 sprig curry leaves (optional)
  • 2 cups (500ml) beef stock (vegetable stock or water works too)
  • 4 large (380g) potatoes
  • 1 packet (500g) cubed sweet potato and butternut (or root veg of choice)
  • Salt and milled pepper
  • Finely sliced red onion and chopped coriander, for serving


  1. Heat oil in a pan and sauté onions for about 8-10 minutes or until golden.
  2. Increase heat slightly.
  3. Add garlic and fry for a minute.
  4. Add mince and brown well, stirring regularly with a fork to break up any lumps.
  5. Add spices, fry for 30-60 seconds, then add chutney or jam and tomato paste.
  6. Cook for a minute or until sticky.
  7. Tip in tomatoes, curry leaves, stock and veg. Season.
  8. Simmer for 30-40 minutes, allowing vegetables to cook and flavours to infuse.
  9. Serve topped with red onion and coriander.


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