serves
4
prep
15 minutes
cook
50 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
50
minutes
difficulty
Easy
level
Stream free On Demand
One Pot Wonders
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 2 tbsp extra virgin olive oil
- 2 celery stalks, cut into 1 cm dice
- 2 carrots, cut into 1 cm dice
- 1 large eggplant, cut into 1 cm dice
- 2 large brown onions, cut into 1 cm dice
- 4 garlic cloves, roughly chopped
- 500 g beef mince
- 700 ml tomato passata
- 4 eggs
- 260 g (2 cups) frozen peas
- 2 blocks Japanese curry roux, roughly chopped
- hot cooked Japanese rice, to serve
- finely shredded parsley, to serve
Instructions
- Heat a large saucepan over medium heat and add the oil. Fry the vegetables and garlic for about 10 minutes or until fragrant and softened. Add the beef and fry until lightly browned. Add the passata and 500 ml (2 cups) water and bring to a simmer. Simmer for 30 minutes.
- Meanwhile, bring a saucepan of water to the boil and boil the eggs for 6½ minutes. Transfer to a bowl of iced water, cool and peel.
- Add the peas to the mince, then add the roux and stir until the roux is dissolved and the curry is thick and dry.
- Serve the curry with the rice and boiled eggs, scattered with parsley.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
One Pot Wonders
