This simple curry is super tasty and definitely more sweet than spicy. It’s also full of hidden fruit and veggies, so perfect for kids and vego-phobics alike! This is a firm favourite in our house!
2 teaspoons olive oil
500g (1 pound) minced beef
30g (1 ounce) butter
1 medium brown onion (150g), chopped finely
2 cloves garlic, crushed
2 medium carrots (240g), chopped finely
185g (60z) baby new potatoes, chopped finely
1 large apple, grated coarsely
1 tablespoon curry powder
1 tablespoon plain flour
1 ½ cups (375ml) beef stock
400g (13oz) canned crushed tomatoes
1 tablespoon light brown sugar
1/2 cup (60g) frozen peas
- Heat oil in a large saucepan, add beef; cook, stirring until browned Remove from pan
- Melt butter in same pan, add onion, garlic, carrot, potato and apple. Cook, stirring until soft.
- Return beef to pan with curry powder and flour. Cook, stirring for 2 minutes. Gradually stir in stock. Stir in undrained tomatoes and sugar. Bring to the boil, stirring. Reduce heat; simmer, uncovered, 10 minutes. Stir in peas and cook until hot, season to taste.
- Serve with steamed rice or naan bread.
Prep and cooking time: 40 minutes
TIP! Substitute a stick of finely chopped celery for one of the carrots.