2 tbsp vegetable oil
1 onion, finely chopped
2 cloves garlic, crushed
500 g beef mince
500 g washed potatoes, peeled, finely chopped
2 tbsp mild curry powder
400 g can canned crushed tomatoes
¼ cup raisins
2 cups boiling water
1 beef stock cube, crumbled
½ cup frozen peas
½ cup chopped fresh coriander
steamed jasmine rice, to serve
natural yoghurt, to serve
fresh coriander sprigs, to garnish
Heat oil in a large, deep, non-stick frying pan over a medium to high heat. Add onion and garlic. Cook, stirring occasionally, for about 2 minutes, or until soft. Add beef. Cook, stirring to break up mince, for about 5 minutes, or until browned. Add potatoes and curry powder. Cook, stirring, for 1 minute.
- Add tomatoes, raisins and combined water and stock cube. Bring to boil. Gently boil, uncovered, stirring occasionally, for about 25 minutes, or until potato is tender and sauce is thickened. Add peas. Cook for 2 minutes. Remove. Stir in coriander.
- Serve with rice and yoghurt. Garnish with coriander sprigs.