Ki si min

You can't go wrong with this Kiwi family favourite from the 60s.

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 500g beef mince
• 1 tablespoon curry powder
• 1 large carrot, coarsely grated
• 1 1/2 cups SunRice medium grain white rice
• 300g green cabbage, shredded
• 1 cup frozen peas
• Coriander sprigs, to serve

Energy 2458kJ	Fat saturated 3.70g
Fat Total 12.20g	Carbohydrate sugars 6.50g
Carbohydrate Total 70.50g	Dietary Fibre 7.10g
Protein 46.50g	Cholesterol 112.00mg
Sodium 114.00mg

All nutrition values are per serve.

1. Step 1

   Heat oil in a large deep frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes. Increase heat to high. Add beef and cook, stirring, to break up any lumps, for 3 minutes or until browned. Stir through curry powder. Stir through rice until well combined. Add 3 3/4 cups water and stir. Season. Bring to the boil. Reduce heat and simmer, stirring occasionally, for 5 minutes.

2. Step 2

   Add cabbage and simmer, stirring occasionally, for 15 minutes. Add peas and cook for 2-3 minutes or until rice is tender (add a little boiling water if you prefer a creamier consistency).

3. Step 3

   Serve sprinkled with coriander.