Beef and tomato curry
Nutrition Info.(per serve)
400g lean beef minceground beefX
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 kumara
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
Total fat 16g
Saturated fat 4g
Dietary fibre 15g
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.
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.