Beef and Potato Keema Curry

Nutrition per serve

Ingredients

• 300g basmati rice
• 2pcs potato
• 300g lean beef mince
• 20g masala seasoning
• 50g tomato paste
• 200ml coconut milk
• 150g peas
• 5ml vegetable oil
• 5ml sugar

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a medium saucepan with 500ml (2 cups) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Brown beef
   Meanwhile, peel the potatoes and cut into 2cm chunks. Heat 1 tsp vegetable oil in a large deep frypan over high heat. Cook the beef mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the masala seasoning and tomato paste and cook, stirring, for 1-2 mins until fragrant.
3. Step 3 — Simmer curry
   Add the potato, coconut milk and 500ml (2 cups) water to the beef mixture and bring to the boil. Reduce the heat to medium-low and cook, covered, for 15 mins or until the potato is tender and the curry is thickened.
4. Step 4 — Add peas
   Add the peas to the curry and cook, covered, for 2 mins or until tender. Stir in 1 tsp sugar. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Divide the rice and curry among bowls and enjoy!
6. Step 6 — Feed A Crowd
   If you have some on hand, scatter over a handful of coriander, mint or parsley leaves for a burst of freshness.

Allergens

Sulfit