Tikka Curry – but not as you know it

The other week, I bought a jar of tikka paste at the supermarket as it was on special. However, I had no chicken in the fridge. I did, however, have some ‘roo mince. So I got cooking…

On a white plate with a green rim are mince, beans and veggies like capsicum, carrot and corn, sitting on fettuccine pasta. A silver fork is visible off to the right.


  • Two tablespoons of tikka curry paste
  • Vegetable oil
  • Onion, finely chopped
  • Teaspoons of garlic and ginger pastes, plus 1/2 a teaspoon of chilli paste
  • 250ml (1 cup) stock –  I used a stock cube dissolved in hot water for this)
  • Vegetables – e.g. carrot, capsicum, cauliflower, corn, beans
  • Rice or potatoes etc. to accompany the curry


  • Frypan
  • Kitchen spoon
  • Measuring spoons
  • Kitchen knife
  • Chopping board
  • Mug (for the stock)
  • Saucepan
  • Plate & cutlery
  • Container for leftovers!


  1. Heat oil in large frypan over medium heat, add onion, chilli, garlic and ginger and cook until golden
  2. Add tikka paste and stir to combine flavours – it should start smelling really nice.
  3. Add stock and vegetables and bring to the boil.
  4. Reduce heat to low and simmer for fifteen minutes or until sauce thickens slightly
  5. Add the mince to the mixture and stir through, ensuring it is covered – add a dash more liquid if necessary.
  6. Simmer for a further fifteen minutes or until mince is cooked through and everything is combined really well.

I based this recipe off one I found here, and it can be adapted for lots of different meats and or vegetarian style. It was delicious, and I love how the tikka paste made the dish look. The photo above is of the finished product on the plate (yes, that’s fettuccine, I had no rice, potatoes or couscous). Below is a beautiful image of the tikka curry cooking.

A black frying pan sits on a white stove. In it are cauliflower, carrot, green capsicum and corn in a thick and glossy reddish-brown liquid.

Look at how glossy it is! I’m very satisfied with this meal.


 P.S. Si