Mince, pea & potato curry

Mince, pea & potato curry

This delicious, child-friendly curry is great for cooking in advance, then re-heating later.

By , 21 September 2015
Mince, pea & potato curry
  • Ready in: 45 mins
  • Serves: 4
  • Price: £1.60 per serving
Nutritional Info
Each 470g serving contains
  • Fat med
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 2533KJ 605KCAL
of your reference intake.
Typical energy values per 100g: 539kJ/129kcal.
  • 1 tbsp sunflower oil
  • 1 medium onion, chopped
  • 2 level tsp mild curry powder
  • 2 level tsp garam masala
  • 500g Asda Butcher's Selection Lean Steak Mince
  • 2 level tbsp tomato purée
  • 4 dried apricots, chopped
  • 250g new potatoes, quartered or halved, depending on size
  • 2 level tbsp Asda Mango Chutney, plus extra to serve
  • 250g frozen peas
  • 2 level tbsp cornflour
  • 200g brown basmati rice
  • Heat the oil in a pan and cook the onion until soft. Stir in the curry powder and garam masala and cook over a low heat for 1 minute, stirring.

  • Add the mince and cook until it browns, stirring to break up the clumps. Add the tomato purée, apricots, potatoes and 350ml water. Cover and simmer for 20 minutes.

  • Add the chutney and peas. Bring back to the boil, cover and simmer for 5 minutes. Mix the cornflour with 4 tbsp cold water and stir in. Simmer for 2 minutes and serve, or, if not eating straight away, leave to cool, then refrigerate.

  • If eating later, re-heat the curry until it's thoroughly heated through. Rinse the rice in a sieve. Put in a pan with 800ml water and a pinch of salt. Bring to the boil, cover and simmer for 20 minutes, or until tender. Drain.

  • Serve the curry and rice with a side dish of mango chutney.