When I’m stuck and it’s a night when my family are eating in shifts this recipe works like a dream, you can cook it ahead, get the rice ready and leave it all to be reheated as and when your ready. All I do at the last minute is get the avocado chopped, coriander and extra chillies chopped, although I often have pickled ones ready in the fridge ( see previous post on pickled chillies ) Greek yogurt and lime, that’s it your good to go!!! 

This really is so simple, big on flavour – few ingredients- inexpensive and all cooked in one pot!!! It’s an ideal dish if you have tiddlywinks going off to uni, they can make this no problem! It can be doubled up ( I always at least double ) to feed a crowd or a horde of hungry teenagers, great sleepover food. You can make it as hot or mild as you want, I usually use med or hot curry paste, we like a lot of heat here at larder and life!! It’s easy to pimp up to what ever you want/ like it to be, I sometimes use spiralized courgettes ( courgetti ) instead of rice which is perfect if your a rice dodger! Great on sweet potatoes and is delicious the next day. You could of course always bulk it up with chickpeas/kidney beans etc, that’s why it’s perfect student food! 

So if you want a recipe that is BIG on flavour ~ few ingredients ~ foolproof ~ quick ~ cheap as chips ~ and tasty this is it!! Try it, it makes for a great curry night! 

You will need a large pot that will take all the ingredients.

This recipe serves 4 but as I mentioned I always at least double. It can be ready in 30mins but I put mine in the simmering oven of my Aga with the lid on until I’m ready to add the peas. 

• 1 tbsp veg oil
• 1 onion chopped
• 500g mince beef
• 3 tbsp curry paste ( Patak’s madras spice paste )
• 400g can chopped tomatoes
• 150ml fresh beef stock, hot, I sometimes use a beef stock cube and it’s fine.
• Couple of handfuls of frozen peas.
• Basmati rice or your rice of choice.

Method:

Heat oil in the pan over a medium heat, add the onion and cook, stirring, for 5 mins. Increase the heat, add the mince and cook for 3-4 mins, until browned all over.

Stir in the curry paste, cook for a few mins then stir in the tomatoes & stock. Bring to the boil, then reduce heat to a fast simmer.

Cook for 15 mins, stirring, until most of the liquid has been absorbed. ( this is where I transfer to my simmering oven ) you of course can leave it at this stage, reheat when needed and add the frozen peas for 5 mins. Season to taste.

That’s it, easy!! 

xx