🍅 Beef & Vegetable Curry

⏱️ Prep: none  |  ⏲️ Cook: 35m

Ingredients:

• 500g beef mince
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp ground turmeric
• ¼ tsp cayenne pepper (optional)
• 1 tin (400ml) coconut milk
• 2 cups mixed vegetables (bell peppers, carrots, peas, potatoes)
• 1 cup cooked chickpeas or other beans (optional)
• Chopped fresh coriander or parsley, to garnish (optional)
• Rice or naan, to serve

Instructions:

1. In a large saucepan, cook 500g beef mince over medium heat until browned, about 5 minutes. While it browns, dice 1 medium onion, mince 1 clove garlic and grate 1 tsp ginger. Remove the beef from the pan and set aside.
2. In the same pan, add the diced onion, minced garlic and grated ginger, and cook until the onion is soft and translucent, about 5 minutes. While they soften, measure out 1 tbsp curry powder, 1 tsp cumin, ½ tsp coriander, ¼ tsp turmeric and ¼ tsp cayenne (if using), and chop 2 cups mixed vegetables.
3. Add the measured spices and cook for 1 minute.
4. Add 1 tin of coconut milk, the chopped vegetables and 1 cup chickpeas (if using). Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, about 15 minutes.
5. Return the beef to the pan and stir to combine. Cook for a further 5-10 minutes to let the flavours meld. While it cooks, chop the fresh coriander or parsley, if using.
6. Season with salt and pepper to taste, and garnish with the chopped coriander or parsley if desired.
7. Serve over rice or with naan bread on the side.