Beef, Potato and Pea Keema Curry with White Rice

Start by preparing the ingredients: peel and dice the potatoes into small cubes, chop the brown onion, crush the garlic, and roughly chop the fresh coriander. Set each aside in separate bowls.

Prepare the vegetable stock by combining the stock cube with 450-500ml of boiling water per person, stirring until dissolved. Measure out 150ml of stock per person for the recipe and set aside.

In a large frying pan or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and crushed garlic, sautéing until they start to soften and become fragrant.

Add the beef mince to the pan, breaking it apart with a spatula. Cook until it starts to brown, then add the Keema curry spices, stirring well to ensure the beef is evenly coated.

Mix in the diced potatoes and cook for a few minutes until they start to soften. Then add the chopped tomatoes, tomato paste, and the prepared vegetable stock. Bring the mixture to a simmer.

Cover the pan and let it simmer for about 15-20 minutes, or until the potatoes are tender. Halfway through, add the peas to the curry, stirring them into the mixture.

While the curry cooks, prepare the white rice according to package instructions. This typically involves bringing water to a boil, adding the rice, covering, and simmering until the rice is tender and water is absorbed.

Once the curry is done, check the seasoning and adjust with salt and pepper as needed. Stir in most of the chopped fresh coriander, reserving some for garnish.

Serve the beef, potato, and pea Keema curry hot over the cooked white rice, garnished with the remaining fresh coriander.