1 onion, diced
¼ cup mild curry paste
500 g lean beef mince
2 ripe tomatoes, diced
100 g packet plain or assorted pappadums, ready to cook
200 g thick natural yoghurt
2 Tbsp coconut cream
2 Tbsp moist coconut flakes
- Heat 2 teaspoon canola oil in a large non-stick frying pan over medium-high heat. Add the diced onion and cook for 2-3 min or until softened.
- Add curry paste and cook, stirring, for 1 min. Add mince and cook for 5 min or until cooked through, breaking up any lumps with a spoon. Add the diced tomatoes, reduce heat and cook for 5 min or until tomatoes soften.
- Meanwhile, cook pappadums in the microwave according to the packet directions. Divide pappadums between plates and spoon over the mince. Top with a dollop of Coconut Sambal. Serve with remaining Coconut Sambal and a little mango chutney if desired. Garnish with halved cherry tomatoes and mint leaves.
- In a bowl, combine a 200g tub of thick natural yoghurt with 2 tablespoons each coconut cream and moist coconut flakes or shredded coconut.