This curry is a family friendly recipe and the perfect dish to hide vegetables for little ones! It’s a one pot balanced meal made with only 3 spices and I serve it especially on those days where I feel like Jin’s vegetable levels are a bit low.
It’s not just for kids though, this is a flavour packed mild curry for the whole family and the spice levels can be customised when serving!
By the way, in no way do I claim this is an authentic Indian dish! I just threw it together myself (^_^)
Hidden Veggies for Fussy Eaters
Curries, stews and meat sauces are a perfect way to disguise vegetables, and lots of them! Just like my ‘Meat Sauce That Goes With Anything’, dice the vegetables up as small as you like and it blends nicely with the minced meat. Jin always polishes his plate when I give him this dish!
A One Pot Balanced Meal
One pot meals are the best because I can batch cook and freeze in individual portions, knowing they provide a balanced meal.
Is It Spicy?
Not at all. It’s a very mild basic curry made from only these 3 spices:
If you do want to add some heat, I recommend Cayenne Pepper. Add to the whole dish or to individual servings.
You can find these at all major UK supermarkets, Asian and Oriental stores.
So It’s Toddler Friendly?
Yes, this combination is completely toddler friendly because it’s so mild and the ketchup/tomato paste gives it a well rounded flavour.
Now For The Recipe!
3 Spice Curry with Minced Pork and Vegetables
- 1 tsp Grated Garlic
- 1 tsp Grated Ginger
- 1 White/Brown Onion
- 1 Carrot
- 1 Courgette
- 60 g Frozen Peas
- Handful of Cherry Tomatoes Or 2 regular tomatoes
- 250 g Minced Pork
- 5 tbsp / 100g Plain Yogurt Least sour as possible!
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 1 tbsp Oil Rapeseed/Sunflower or similar
- 1.5 tbsp Ketchup or Tomato Puree I use Stokes Ketchup because it has less salt & sugar than most
- Optional Salt to taste
- Take the mince out of the fridge and set aside so you’re not cooking fridge-cold meat
- Peel and grate the garlic and ginger so you end up with about 1 tsp of each. Or use already pureed versions from the shop
- Peel and dice the onion and carrot, courgette. Chop the cherry tomatoes roughly
- Microwave the onion and carrot for 2 mins in separate bowls *
Let's Get Cooking!
- Take a large frying pan. Heat the oil on a medium heat and fry the garlic and ginger for a few seconds, then add the onion. Fry for about 5 mins or until they’re soft, mixing continuously so they don’t burn
- Add the carrot and courgette and fry for 3mins until the courgette starts to soften. Keep mixing while it cooks
- Add the cherry tomatoes and fry for 2min
- Turn the heat to low and add the 3 spices and mix well
- Turn the heat to medium. Push the veggies to the edge of the pan, add half of the minced pork and fry until it starts to brown, then push that to the edges and add the remaining pork.** Fry for about 4 mins. Break up the clumps of mince as much as you can whilst the meat is all in the middle of the pan
- When the pork has almost all browned, mix everything together, turn the heat to low. Add the frozen peas, water and ketchup, mix well, breaking up any last clumps of pork
- Put the lid on and simmer for 2 mins, leaving a gap for the steam
- Add the yogurt and mix well
- Put the lid on, leaving a gap for the steam and carry on simmering for about 8 mins or until there’s no more watery liquid left. Give it a stir every now and again
- Add the optional salt to taste right at the end and you’re done!
Warning! Always taste before serving
- Depending on the type of yogurt you use, you may taste some sourness in the curry. If you do, add a little more ketchup until it mellows out.
Swap out the protein and vegetables for whatever you want. Add some heat to it.
I made one here for myself with prawns, chunkier vegetables, minus the yogurt and plus cayenne pepper.
Give It A Try
If you give this recipe a try, let me know how it turns out in the comments below!
Jin enjoying his curry here.