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.