My recipe collection on Ica has a recipe for veal meatballs in a plum cream sauce, which I’m dying to try. For this week I already had a lot of leftovers, and one four portion meal planned, when I was browsing through, and though the veal meatballs were calling out to me, I couldn’t quite gather up the enthusiasm and energy I knew it would take to make it.
So instead I got the ingredients for this meal – a veal mince curry. It called for a lot less prep work (just mince, broccoli, Thai curry sauce in a jar, and rice – and I already had two of those) and seemed like an easier dish to divide into portions and bring to work for lunch. But I have to admit I was a bit disappointed. I don’t know if it’s because I should have used more sauce (I used what the recipe called for) or if I should have bought a different sauce, but I didn’t think it tasted of much. When you say ‘curry’ you have a certain spice explosion in mind (or at least the gentle creamy taste of a Korma) but this was just plain and, to be honest, a bit boring.
If I made it again I would probably replace the veal with beef and I would definitely get another curry sauce. One that says ‘hot’ and looks like it has a lot of spices in it.
Ingredients (4 portions)
500g veal mince
1 jar Thai curry sauce (490g)
Salt and pepper
Rice to serve
Cook the rice according to the instructions.
I used frozen broccoli because that’s what I had at home, so I started by heating 1 tablespoon of oil in a wok and stir-frying the broccoli until hot. If you use fresh broccoli, cut into florets and boil or steam until tender.
Then brown the mince with some oil, salt, and pepper in a wok (or large frying pan) and once done, add the Thai curry sauce and leave to simmer for a few minutes.
Throw in the broccoli florets with the mince and sauce, mix well, and serve with rice.
For lunch at work I have kept the curry and the rice separate, but since I don’t have a microwave at home and needed to reheat it in the wok, I mixed it up for dinner. I actually think mixing it up was a little bit nicer taste-wise, though it doesn’t make for a very enticing picture.