CURRY BEEF WITH PEAS
SERVES 4 PREP 15 MINS COOK 20 MINS
◆ 2 tbsp olive oil
◆ 1 onion, chopped
◆ 2 garlic cloves, crushed
◆ 750g beef mince
◆ ¼ cup korma paste
◆ 500g sweet potato, peeled, cubed
◆ 2 cups cauliflower florets
◆ 400g can diced tomatoes
◆ 1 cup water
◆ 1 cup frozen peas, thawed
◆ ¼ cup currants
◆ basmati rice, coriander sprigs, yoghurt, pappadums, to serve (optional)
1 In a large saucepan, heat oil on medium. Saute onion and garlic 3-4 mins until onion is tender.
2 Increase heat to high.
Add mince and paste to pan, brown well, breaking up lumps with a wooden spoon. 3 Stir in sweet potato, cauliflower, tomato and water. Bring to the boil. Reduce heat to medium and simmer 12-15 mins until vegetables are tender. Stir thawed peas and currants through. Simmer a further 1 min.
4 Serve curry on a bed of rice sprinkled with coriander. Accompany with yoghurt and pappadums, if liked.
Ramp up the heat by adding some chopped chillies.