Beef and tomato curry
- 400g lean beef mince
- 1½ teaspoons garam masala
- ¹/³ cup finely chopped fresh mint
- ²/³ cup chopped fresh coriandercilantroX
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 large red capsicum, coarsely chopped
- 2 cloves garlic, crushed
- ¼ cup rogan josh curry paste
- 410g can tomato purée
- 2¼ cups 2cm cubed kumarasweet-potatoX
- ½ cup frozen peas
- ¹/³ cup reduced-fat Greek-style yoghurt, plus extra to serve
- 2 x 250g pouches microwavable brown rice and chia
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.
Nutrition Info (per serve)
Total fat 16g
Saturated fat 4g
Dietary fibre 15g
Make it gluten free: Check garam masala, curry paste, tomato purée and yoghurt are gluten free.
Suitable to freeze.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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