sea salt and freshly ground black pepper, to taste
1 handful freshly torn coriander leaves
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:40min › Ready in:1hr
Heat a large heavy based pan with vegetable oil over low to medium heat. Add the onions and garlic and cook and stir until translucent. Mix the curry powder with a little water to form a paste then add to the onion and fry gently, stirring constantly so it doesn't burn.
Add beef and potatoes and cook and stir to break up the mince and coat it all in the curry paste. Add chilli, tomatoes, stock and tomato purée, bring to a simmer, season with salt and pepper. Stir well, cover and cook for 15 minutes.
After 15 minutes, stir well to prevent burning, then cover and continue to simmer for another 15 minutes until potatoes are soft. Once the potatoes are tender remove from the heat and serve garnished with coriander with naan bread and boiled rice.
Good quality minced beef will have less fat content. However, cheaper mince can be used but you may want to fry the mince separately and drain it before adding with the potatoes at step 3. Let me know if you have a problem at email@example.com