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Spicy Indian Corned Beef  Serves 6


340g can Pacific corned beef

400g can Indian flavoured tomatoes

500g frozen mixed vegetables (carrots, peas, green beans and sweet corn)

1 Tbsp garlic, crushed

1 Tbsp ginger, grated

2 cups cabbage, finely chopped

2 cups pumpkin, cubed and cooked

3 Tbsp coriander or parsley, chopped


  1. Place can of corned beef in a pot, cover with hot water, leave to stand for 10 minutes, then tip water away. Open can and drain off fat
  2. Place tomatoes in a large pan, add mixed vegetables
  3. Add garlic and ginger, stir to combine
  4. Cook on a medium heat, stirring occasionally. When vegetables are heated through, add drained corned beef, chopped cabbage and pumpkin. Continue cooking until steaming hot.
  5. Garnish with coriander or parsley. Serve with rice, vermicelli, taro or roti

This meal can be found in the Cheap Eats cook book put out by The Heart Foundation in conjunction with the New Zealand Federation of Family Budgeting Services. You can download a copy here: