Minced Beef Curry with Spaghetti

Tested Recipe with Slight Adjustment Adapted from Charlie Tham




200g minced beef

1 potato (chopped)

1 carrot (chopped)

1 brown onion (chopped)

2 tbsp meat curry powder

3 tbsp cooking oil

300g tomato puree

220ml water

2 sprigs curry leaves (discard the stem)

20g unsalted butter

400g spaghetti

Blended ingredients:

1-inch galangal

½-inch turmeric

1 stalk lemongrass (white part only)

2 candlenuts

2 cloves garlic (peeled)

6 shallots (peeled)


1 tsp salt

½ tsp ground white pepper

3 tsp sugar

Preparation Instructions:

  1. Heat up a large skillet with 3 tbsp of cooking oil. Saute the blended ingredients with meat curry powder until fragrant.
  2. Add in minced beef, chopped potato, carrot and onion. Saute until fragrant.
  3. Add in tomato puree, water and seasonings. Bring to a boil. Turn heat to low and continue to simmer until the vegetables become soft and sauce become thickens.
  4. Bring a pot of water to a boil. Add in spaghetti and continue to simmer until cooked. Remove and drained.
  5. Heat up a skillet with 20g unsalted butter, add in curry leaves, lightly saute.
  6. Add in spaghetti, stir to combine.
  7. Dish out to individual serving bowl, and top with adequate amount of minced beef curry. Serve.

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