Potato and mince curryby Glynn Boxer
|Preperation time: 15 mins
Cooking time: 45 mins
|450g minced beef (or lamb);
1 small onion, chopped;
3 garlic cloves, finely chopped;
1 tbsp coarsley grated fresh root ginger;
1 fresh red chilli, deseeded and finely sliced;
2 tsp ground cumin;
2 tsp ground coriander;
1 tbsp korma curry paste;
500g potatoes, peeled and cut into chunks;
100g fresh spinach leaves;
naan bread to serve.
|In a large nonstick frying pan, dry-fry the
mince until brown all over. Remove using a slotted spoon and set
aside. Add the onion to the pan and cook for 5 minutes.
Add the garlic, spices and curry paste. Stir-fry for 1 minute and the return the mince to the pan. Add the potatoes and 1 pint of water. Bring to the boil, cover and simmer for 30 minutes. Season with salt.
Stir in the spinach and simmer for 1 minute until wilted.
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