Mince, pea & potato curry
- 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.