Tuesday and Thursday nights are late-night sport nights for us with Crossfit at 8 to 9pm on both nights. I’ll usually eat a small meal early and then another meal after 9pm. It requires some organisation to enjoy a nice dinner that is better than instant noodles or toast and baked beans (which don’t cut it for me anymore).
But we can’t always be organised. This week the cupboards were bare thanks to footy finals last weekend, being away on holiday in Sept and thorough cupboard-cleansing in July and August (where we discarded most non-perishable foods from our cupboards). But, we did find some frozen chicken mince (which didn’t make it into the homemade sausage rolls as I had planned for the weekend), a bag of frozen vegetables, spices and a brown onion. From this we magically created a tasty, lean and nourishing meal that is definitely worth sharing. You could serve this as ‘san choy bow’ style in a lettuce cup salad.
500 g organic chicken mince
4 cups frozen mixed vegetables, mostly thawed
1 medium brown onion, diced
1 tbsp curry powder
1 tsp turmeric
2 tbsp tomato paste
2 tbsp water
1 tbsp vegetable oil
iceberg lettuce leaves, cup-shaped (optional)
Heat oil on medium heat in a large fry pan or wok. Cook the onion, curry and turmeric together until soft and translucent.
Add chicken mince and cook until brown.
Add vegetables and saute for 3-4 minutes.
Mix tomato paste and the small amount of water through the mixture and simmer for a couple of minutes.
Add salt and pepper to taste.
Serve immediately in a bowl (or in lettuce cups).