CHICKPEA MINCE CURRY
SERVES 4 PREP 15 MINS COOK 30 MINS PER SERVE 2456kj
2 tbsp olive oil 2 onions, chopped 2cm piece ginger, peeled, grated 1 garlic clove, crushed 1 tsp cumin seeds 2 tbsp korma curry paste 500g beef mince 400g can diced tomatoes ½ tsp sugar 400g can chickpeas, drained, rinsed 1 cup frozen peas, thawed 2 tbsp lemon juice coriander leaves, steamed rice, pappadums, to serve
1 In a large heavy-based saucepan, heat oil on high. Cook onion, ginger, garlic and cumin 2-3 mins until onion is tender. Stir in paste. Cook, stirring, 1 min until fragrant.
2 Add mince and cook, breaking up lumps, 5-6 mins until browned.
3 Stir in tomatoes and sugar. Bring to the boil. Reduce heat to medium. Simmer, covered, 15 mins.
4 Stir chickpeas, peas and juice through. Simmer a further 1-2 mins. Top with coriander. Serve with rice and pappadums.