Categories: April

Ingredients

• 1 tbsp vegetable oil
• 1 onion, chopped
• 500g pack lean beef mince
• 3 tbsp mild or medium curry paste
• 400g can chopped tomatoes
• 150ml fresh beef stock, hot
• couple handfuls frozen peas
• 225g long-grain or basmati rice

Directions

1. Heat the oil in a frying pan over a medium heat. Add the onion and cook, stirring, for 5 minutes. Increase the heat, add the mince and cook for 3-4 minutes, until browned all over. Stir in the curry paste, cook for 1 minute, then stir in the tomatoes and stock. Bring to the boil, then reduce the heat to a fast simmer. Cook for 15 minutes, stirring, until most of the liquid has been absorbed. Add the peas and cook for 5 minutes until the peas are tender. Season to taste.

2. Meanwhile, rinse the rice in a sieve under cold running water, to separate the grains. Put into a saucepan, cover with plenty of salted water and put over a high heat. Bring to the boil, then reduce the heat and simmer for 12-15 minutes until tender. Drain well through a sieve, then fluff up the grains with a fork. Serve with the curried mince.

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