New Potato and Mince Curry
Dive into a bowl of warmth and spice with this flavorful New Potato and Mince Curry, a hearty dish perfect for family dinners or meal prepping. This recipe combines tender chunks of new potatoes, perfectly seasoned ground beef or lamb, and an aromatic blend of spices including cumin, coriander, turmeric, and garam masala. The rich tomato-based sauce, infused with ginger and garlic, simmers to perfection, ensuring every bite bursts with bold, layered flavors. Quick to prepare in just 15 minutes and ready in under an hour, it’s the ideal comfort food for busy weeknights. Serve this curry with fluffy basmati rice or warm naan bread for a complete, satisfying meal. Garnished with fresh cilantro for a vibrant finish, this one-pot wonder is as comforting as it is delicious.
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Recipe Information
Ingredients
- 500 grams new potatoes
- 500 grams ground beef or lamb mince
- 1 large onion
- 4 units garlic cloves
- 1 tablespoon ginger
- 2 tablespoons oil (vegetable or sunflower)
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon garam masala
- 400 grams tomatoes
- 250 milliliters water
- 2 tablespoons fresh cilantro (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 units green chilies (optional)
Instructions
Wash and cut the new potatoes into halves or quarters, depending on their size. Leave the skins on for extra texture and flavor. Set aside.
Finely chop the onion, garlic, and green chilies (if using). Grate or finely mince the ginger. Keep them all ready for cooking.
Heat a large, deep skillet or pot over medium heat and add the oil. Once the oil is hot, add the cumin seeds and let them sizzle for 30 seconds to release their aroma.
Add the chopped onions to the skillet and sauté them until golden brown, about 7-8 minutes.
Stir in the garlic, ginger, and green chilies, cooking for another 1-2 minutes until fragrant.
Add the ground coriander, turmeric, ground cumin, and paprika. Stir the spices into the onion mix, letting them toast for about 1 minute to enhance their flavor.
Add the minced meat to the pan. Use a wooden spoon to break it up into small pieces. Cook until the meat is browned and no longer pink, about 5-7 minutes.
Stir in the chopped tomatoes (or add canned tomatoes if using). Let them cook down with the mixture for 5 minutes until they form a thick, rich sauce.
Add the new potatoes to the pot and stir them to coat evenly with the spices and sauce.
Pour in the water and stir well. Cover the pot and let the curry simmer over low-medium heat for 25-30 minutes, stirring occasionally, until the potatoes are tender and the sauce is thickened.
Add the garam masala, salt, and black pepper. Stir well and let the curry simmer for another 2-3 minutes.
Taste and adjust seasoning if necessary. If you prefer a spicier dish, you can add more green chilies or a pinch of chili powder.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed basmati rice, naan, or flatbread. Enjoy!
Nutrition Facts
Calories |
2122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2814 mg | 122% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 25.5 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 5106 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
