Nanna's Curried Corn Beef Recipe
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Cook time: 
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Serves: 3
My Nanna's war time curried corned beef recipe. Creating flavour when ingredients were limited.
  • 1 onion finely chopped
  • 1 tbs olive oil or butter
  • 1 (2 inch) piece of ginger, finely chopped
  • 1 stick of cinnamon
  • 1 tin (400g) of mixed vegetables with liquid
  • 1 cup of skim milk
  • 1 tin (340g) of corned beef, cut into chunks
For the spice mix:
  • 6 cloves
  • 6 pimento (allspice but not ground)
  • 2 tbs of curry powder
  • 1/2 tsp of paprika
  • pinch cayenne pepper
  1. Combine all the ingredients of the spice mix and mix with a little bit of water to form a paste. The spices won't breakdown, it is more to get them combined well.
  2. Heat the olive oil (or butter) in a saucepan over a medium-low heat.
  3. Add the onions and cook them slowly in the olive oil until they are translucent and very soft, 5- 10 minutes.
  4. Add the spice paste, ginger and cinnamon stick to the onion and stir well.
  5. Add the tin of mixed vegetables with their liquid to the pan.
  6. Add the skimmed milk to the pan
  7. Stir well and simmer for at least 2 hours, adding more milk if necessary.
  8. About 10 minutes before you are read to serve add the corned beef and continue simmering.
  9. Serve with plain boiled potatos and a mint and lemon juice sauce.
Nutrition Information
Calories: 490
Recipe by Shrinking Single at