- 1 red onion, sliced
- 300g beef mince
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- 2 tbsp medium or mild curry powder
- 100g dried red lentils
- 700ml hot beef stock
- 3 tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- handful coriander leaves
- 4 mini naan bread
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In a non-stick frying pan, dry-fry onion and mince over a high heat for 2 mins, breaking up the mince as you go. Stir in the curry powder and lentils, pour in stock, then fiercely simmer for 10 mins.
While the mince is cooking, dice the tomatoes and roughly chop the coriander, then mix together in a small bowl. Put the naans briefly in a toaster to warm through, then pop one on each plate. Spoon a quarter of the mince over each naan, then top with a spoonful of the fresh tomato and coriander salad.
Make it veggie - Spicy beans
Fry the onion in 2 tsp oil, then stir in curry powder with 1 tsp cumin seeds. Double the lentils, stir in with the stock, then bubble for 10 mins. Add the tomatoes with a 400g can kidney beans, drained, then cook for 5 mins. Serve with warm naan.