• 1 tbsp vegetable oil
  • 500g pack lean minced beef
  • 1 large onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 tbsp finely chopped ginger
  • 2 tbsp hot curry powder
  • 1 large potato, cut into 3cm chunks
  • 2 carrots, cut into 3cm chunks
  • 1 tbsp tomato purée
  • 500ml vegetable stock (optional)
  • basmati rice, fresh coriander and mango or lime chutney, to serve


  • STEP 1

    Heat 1 tsp of the oil in a large saucepan over a high heat. Add the mince, season and cook until browned, breaking it up with a wooden spoon as it cooks. Remove from the pan, discarding all the fat, and set aside.

  • STEP 2

    Heat the remaining oil and cook the onion, garlic and ginger with some seasoning for 8 mins until soft. Add the curry powder, potato and carrots, and cook for a few mins more. Stir in the tomato purée, 500ml water or vegetable stock, and the beef. Cook on a medium heat for 20 mins or until the potatoes are tender. Serve with basmati rice, fresh coriander, and mango or lime chutney.

Recipe from Good Food magazine, November 2013


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