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Outback Curried Mince & Vegetables

Preparation Time: 10 mins

Cooking Time: 25 mins

Category: Mince

Tags: Mince, Camp Oven, One-Pot Dish

Description

An easy meal that can be cooked in a either a Camp Oven, Deep sided Frypan or large diameter Saucepan. Can be done quite quickly but I prefer it slow cooked if time permits. Canned vegetables can be substituted with fresh if available. We pack any leftovers in snap sandwich bags & store in Engel. Makes a hearty sandwich filling for a roadside lunch a day or so later down the track.

Ingredients

500 g mince
400 g can of mixed carrots & peas
400 g can tomatoes
small can of sweet corn
1 - 2 Onions sliced.
1 or 2 table spoons Curry Powder, vary to your required taste
2 teaspoons cornflower
Good splash of Olive or Peanut Oil

Method

Step 1Add a good splash of oil & heat over low heat stirring in curry powder,
Step 2Add onions & sautee until lightly cooked then set aside,
Step 3Increase heat, add mince & brown, stir regularly breaking up lumps,
Step 4Return onions to pan. Delete step 2 if time or utensils are limited,
Step 5Add canned vegetables & simmer until all cooked,
Step 6Thicken if necessary by stirring in a couple of teaspoons of cornflower mixed in small amount of water or add a handful of rice or pasta & simmer longer until rice is cooked.
Step 7Reduce heat to a minimun
Step 8Sit back & have a pre dinner drink whilst flavours infuse further.
Step 9Serve with toast or damper.
Step 10
Step 11