Keema matar

• Beef mince500 g
• Frozen peas300 g
• Brown onions200 g
• Chopped tomatoes (tin)1 tin
• Fresh ginger1 piece
• Garlic5 cloves
• Basmati rice300 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, mild curry powder. Missing any? You can add them to your shop on the shopping list.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Put the rice on to cook following the pack instructions.300 g basmati rice
2. Finely chop the onion, and peel and grate the ginger and garlic. Heat a tablespoon of oil in a large pan over a medium heat and fry the onion for 6 to 8 minutes until soft and golden. Add the ginger, garlic and 2 teaspoons of curry powder and stir for 1 minute.200 g brown onions1 piece fresh ginger5 cloves garlic
3. Turn the heat up, add the mince and brown it for 5 minutes, breaking it up with a spoon. Add the chopped tomatoes and a pinch of salt, then simmer for 15 minutes until thick.500 g beef mince1 tin chopped tomatoes
4. Stir in the frozen peas and cook for 5 minutes more. Serve with the rice.300 g frozen peas

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