BEEF VINDALOO PILAF

SERVES 4 PREP 10 MINS COOK 20 MINS

• 2 tsp vegetable or peanut oil

• 1 brown onion, halved, thinly sliced

• 500g beef mince

• ¹⁄³ cup vindaloo curry paste

• 2 tsp ground cumin

• 2 cups long-grain white rice

• 1 cup frozen peas

• 200g Greek-style natural yoghurt

• ¼ cup flaked almonds, toasted

• coriander sprigs, to serve

1 Heat oil in a large saucepan over high heat. Add onion. Cook and stir 2 mins until soft. Add mince. Cook, stirring to break up lumps, 2 mins until browned. Add curry paste and cumin. Cook and stir 1 min or until fragrant. Add rice. Cook and stir 1 min until rice is coated. Add 3 cups water. Bring to boil.

2 Reduce heat to low. Simmer, covered, 10 mins until rice is just tender. Add peas. Stand, covered, 5 mins (don’t lift lid). Fluff rice with a fork.

3 Serve pilaf topped with yoghurt, almonds and coriander sprigs.

TIP Rice is ready when craters appear on the surface.