SERVES 4, PREP 15 MINS, COOK 30 MINS, PER SERVE 2456k

Ingredients

• 2 tbsp olive oil
• 2 onions, chopped
• 2cm piece ginger, peeled, grated
• 1 garlic clove, crushed
• 1 tsp cumin seeds
• 2 tbsp korma curry paste
• 500g beef mince
• 400g can diced tomatoes
• ½ tsp sugar
• 400g can chickpeas, drained, rinsed
• 1 cup frozen peas, thawed
• 2 tbsp lemon juice
• coriander leaves, steamed
• rice, poppadoms, to serve

Method

1. In a large, heavy-based saucepan, heat on high. Cook onion, ginger, garlic and cumin 2–3 mins until onion is tender.
   Stir in paste. Cook, stirring 1 min, until fragrant.
2. Add mince and cook, breaking up lumps, 5–6 mins until browned.
3. Stir in tomatoes and sugar. Bring to the boil. Reduce heat to medium. Simmer, covered, 15 minutes.
4. Stir chickpeas, peas and juice through. Simmer further 1–2 mins. Top coriander.
5. Serve with rice and poppadoms.