Beef and potato keema

This gently spiced mix of mince and veg is easy to put together and makes a tasty and filling midweek meal. Add some poppadums, naan, pickles and chutneys to turn it into a weekend feast!

Ingredients

Serves: 4-6

Ready in: 35-40 mins

Suitable for freezing

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 500g pack Co-op beef mince
• 4 medium white potatoes, chopped
• 1 carrot, chopped
• 1½ tbsp garam masala
• ¼ tsp mild chilli powder
• 1 tbsp tomato purée
• 400ml vegetable stock
• 100g frozen peas
• 2 tbsp Greek yogurt, plus extra to serve
• Small handful coriander, chopped, plus extra to serve
• Cooked basmati rice, to serve
• Mango chutney, to serve

Method

1. Heat the oil in a frying pan, then add the onion and garlic and gently cook for 3-4 mins until fragrant. Add the mince and fry until browned.
2. Add the potatoes, carrots and spices, and cook for a few mins. Stir in the tomato purée and stock, then bring to the boil and reduce to a simmer. Cook for 25-30 mins until the veg is tender. Add the frozen peas for the last 3 mins of cooking.
   
3.  Stir the yogurt and coriander into the stew and season to taste. Serve with basmati rice and mango chutney, topped with a little more chopped coriander and yogurt, if you like.