- 1 tbsp vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 2.5 cm piece of root ginger, peeled and finely chopped
- 500 g extra lean beef steak mince
- 1 tbsp mild curry powder
- 2 tbsp tomato purée
- 500 ml beef stock, made with 1 beef stock cube
- 390 g chopped tomatoes
- 1 tbsp tomato ketchup
- 300 g long grain rice
- 50 g frozen garden peas
- 50 g spring onions, washed and chopped
Heat the oil in a saucepan. Add the onion, garlic and ginger and fry until soft.
Add the mince and brown quickly. Then add the curry powder and cook for a further minute.
Add the tomato purée, beef stock, chopped tomatoes and ketchup, and mix well. Simmer for 15 minutes until thickened.
Meanwhile, bring a pan of water to the boil, add the rice and cook for 12-15 minutes. Drain.
Three minutes before the end of the curry cooking time, add the peas to the curry. Serve with the rice, and scatter over the spring onions.