Beef and chickpea korma

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3 years ago
Topics: Food, Lifestyle, Personal

Beef and chickpea korma

INGREDIENTS

1 tablespoon vegetable oil

500g lean beef mince

1 brown onion, chopped

4cm piece fresh ginger, peeled, finely grated

1/3 cup korma curry paste

1/2 x 250g packet diced fresh pumpkin

2 tablespoons tomato paste

400ml can coconut milk

400g can chickpeas, drained, rinsed

4 naan bread, warmed

Plain Greek-style yoghurt, to serve

Fresh mint leaves, to serve

KACHUMBER

1 Lebanese cucumber, halved, seeded, thinly sliced

1 small red onion, finely chopped

1 tomato, finely chopped

2 tablespoons lemon juice

METHOD

Step 1

Heat oil in a large frying pan over high heat. Add mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add brown onion. Cook, stirring, for 2 minutes or until onion softens. Add ginger and curry paste. Cook, stirring, for 1 minute or until fragrant.

Step 2

Add pumpkin and tomato paste. Stir to combine. Add coconut milk and chickpeas. Bring to a simmer. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until pumpkin softens.

Step 3

Meanwhile, make Kachumber: Combine cucumber, red onion, tomato and lemon juice in a small bowl. Season with salt and pepper.

Step 4

Serve curry mixture with naan, kachumber, yoghurt and mint leaves.

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