Woman’s Day (Australia)

CURRY BEEF WITH PEAS

SERVES 4 PREP 15 MINS COOK 20 MINS

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◆ 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.

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