🍅 Beef & Vegetable Curry

⏱️ Prep: 30m  |  ⏲️ 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. Chop 2 cups mixed vegetables into bite-sized pieces. There is more of this than will fit in any gap later, so get it done first.
2. Cook 500g beef mince in a large saucepan over medium heat until browned, about 5 minutes. While it browns, dice 1 medium onion, mince 1 clove garlic and grate 1 tsp ginger.
3. Remove the beef from the pan and set aside.
4. Add the diced onion, minced garlic and grated ginger to the same pan, 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).
5. Add the measured spices and cook for 1 minute, until they smell toasted.
6. Add 1 tin of coconut milk, the chopped vegetables and 1 cup chickpeas (if using), and bring to a boil.
7. Reduce to a simmer and cook until the vegetables are tender, about 15 minutes. While it simmers, chop the fresh coriander or parsley, if using.
8. Return the beef to the pan and cook for a further 5 minutes to let the flavours meld.
9. Season with salt and pepper to taste.
10. Garnish with the chopped coriander or parsley, if using.
11. Serve over rice or with naan bread on the side.