INDIAN PAPPADUM NACHOS

SERVES 4 PREP 15 MINS COOK 20 MINS

1 tbsp vegetable oil or ghee 1 red onion, ½ sliced, ½ finely chopped 2 tsp grated ginger 1 garlic clove, crushed 500g beef mince 400g can chickpeas, drained 2 tbsp korma curry paste 400g can diced tomatoes 75g packet mini pappadums 1 Lebanese cucumber, finely chopped

1 / cup thick Greek-style yoghurt 3 ¼ cup mango chutney ½ cup Bhuja Original Snack mix coriander leaves, to serve

1 In a large frying pan, heat oil or ghee on high. Saute sliced onion, ginger and garlic 3-4 mins until lightly coloured.

2 Add mince and cook 5-6 mins, breaking up lumps, until evenly browned. Stir in chickpeas and curry paste and cook 1-2 mins until chickpeas are lightly toasted.

3 Stir in diced tomatoes and reduce heat to low. Simmer, covered, 4-5 mins until slightly thickened.

4 Arrange mini pappadums on a serving platter. Spoon beef mixture over. Sprinkle with finely chopped onion and cucumber. Dollop with yoghurt and chutney and sprinkle with Bhuja mix and coriander.