Curried Beef and Rice

Serves 4, Prep and Cook 20 mins

450g packet microwave

basmati rice

1 onion, halved, thinly sliced ¼ cup madras curry paste 650g beef mince

1 beef stock cube, crumbled 250g punnet cherry tomatoes,

halved

400g can chickpeas,

drained, rinsed

½ cup chopped fresh coriander, plus leaves to garnish Greek yoghurt, to serve ¹⁄³ cup roasted cashews

1 Place unheated rice in a large bowl. Crumble with your fingers to separate grains. 2 Heat an oiled, large non-stick frying pan over a medium to high heat.

Add onion. Cook, stirring occasionally, for about 2 minutes, or until almost soft. 3 Add curry paste. Cook, stirring for 30 seconds. Add mince. Cook, stirring to break up mince, for about 5 minutes, or until browned. 4 Add rice, stock cube, 1 cup boiling water, tomatoes and chickpeas. Stir until combined. Bring to a simmer. Cover. Simmer for about 7 minutes, or until liquid has been absorbed. Stir in coriander.

5 Transfer curry to a serving bowl. Dollop with yoghurt. Sprinkle with cashews. Garnish with coriander leaves.