Beef mince and pea curry

Ingredients

• 2 tablespoons vegetable oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 tablespoons madras curry paste
• 650g beef mince
• 400g can diced tomatoes
• 1 cup frozen peas
• steamed basmati rice, mint leaves and pappadums, to serve

Method 

1. Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 3 to 4 minutes or until soft. Add garlic and cook for 1 minute. Add curry paste and cook, stirring, for 1 minute or until aromatic.
2. Add beef and cook, stirring with a wooden spoon, for 4 minutes or until browned. Add tomatoes and bring to the boil.
3. Reduce heat to medium. Cook, uncovered, for 5 minutes or until liquid has almost evaporated. Stir in peas and cook for 1 minute or until peas cooked through. Spoon curry over rice. Top with mint. Serve with pappadums (see note).

Notes

• Place 4 pappadums at a time, evenly spaced, on a heatproof, microwave-safe rack or inverted dinner plate (so they are elevated off the turntable by 2cm). Microwave, uncovered, on HIGH (100%) for 1 to 2 minutes or until pappadums expand and crumple (they become crisp as they cool). This recipe can be made ahead and frozen.

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