Ingredients

  • 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

Method

  1. 1

    Heat the oil in a saucepan. Add the onion, garlic and ginger and fry until soft.

  2. 2

    Add the mince and brown quickly. Then add the curry powder and cook for a further minute.

  3. 3

    Add the tomato purée, beef stock, chopped tomatoes and ketchup, and mix well. Simmer for 15 minutes until thickened.

  4. 4

    Meanwhile, bring a pan of water to the boil, add the rice and cook for 12-15 minutes. Drain.

  5. 5

    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.

Nutritional Details

Each serving provides
  • Energy 2290kj 547kcal 27%
  • Fat 16.1g 23%
  • Saturates 5.7g 29%
  • Sugars 5.3g 6%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 490kj/117kcal

Each serving provides

13.7g carbohydrate 0.5g fibre 7.6g protein

 
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