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
Created: 30 May 2015 - Allan L1
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