curried beef and potato bento

I used to be such a cooking purist back in the old days…making everything from scratch, even my own blended spices for curries.  Now that I have kids (and a lot of other things) on my metaphorical plate, I’m always looking for quick and easy meal cheats.  This curried beef mince and potato is one such…and so simple I feel ashamed to even call it a recipe!  So I’ll just call it a “method”.  These days I mostly cook by method rather than recipe, unless for a special occasion.     

Saute an onion, a clove or two of garlic, and if liked, some finely grated ginger, in a little oil until softened and translucent.   Add 500 g (1 pound) mince (could be beef, pork, chicken, lamb, or even turkey), and stir until it changes colour.  Add a spoonful of curry powder (Malaysian is my main squeeze these days!) or to taste.  A heaped dessert spoon suits me, but curry powders vary a lot in heat, so sprinkle easy and test.  Season with salt and pepper.  Add a large diced potato (or more if you’re stretching the meal!)  and stir again, until the potato gets into the groove.  Then add some water to cover the bottom of the pan, and simmer until the potatoes are tender.  Check to make sure the water isn’t boiling away too quickly, but you want it to be basically dry by the end, so only add a little water at a time, as necessary.

Am I being too laborious in describing this non-recipe?  I hope not.  At the end you will have a dryish curry that can be served with rice, some spring onions and chutney, as in this bento.  Or in a wrap or rolled flatbread, with salad.  That’s how my kids love it most.  And if you like the method, it’s so easy to experiment by changing the “load out” (see how I’m exposing myself by shamelessly using gaming terms from Dawn of War Retribution).  Try using different meats, or vegetables, like peas, diced carrot or sweet potato, green beans, or even combinations.  I think one vegetable works best, but hey.  Anything goes if it works!  Have fun with it :)!