Beef and tomato curry

1 In a medium bowl, combine beef, garam masala, mint and half of the coriander. Make level tablespoons of mixture into balls. In a large saucepan, heat half of the oil over medium-high. Cook meatballs, turning, for 5 minutes, or until browned. Remove from pan.

2 Heat remaining oil in the pan over medium-high. Cook onion, capsicum and garlic, stirring, for about 5 minutes, or until softened. Add curry paste and cook, stirring, for 1 minute, or until fragrant. Add tomato purée, kumara and 2 cups of water and bring to the boil. Reduce heat and simmer, uncovered, stirring occasionally, for about 20 minutes, or until kumara is tender.

3 Add meatballs, peas and yoghurt to pan. Simmer, uncovered, for 5 minutes, or until mixture is warmed through.

4 Meanwhile, heat rice following packet directions. Serve curry with rice. Drizzle with extra yoghurt, if desired, and garnish with remaining coriander.