Beef Keema

Peel and finely dice the brown onion. Dice tomato and set aside. Peel and mince garlic.

Meanwhile, heat a little oil in a pot over medium heat. Add the brown onion and garlic, then sauté for 4 minutes. Add korma curry paste and cook for another 3 minutes.

Add the beef mince, breaking up with a wooden spoon and cook over medium-low heat for 5 minutes, until browned. Add tomatoes, cover and simmer for 10 minutes. Season with salt and pepper.

Add peas and silverbeet. Cook for another 2-3 minutes, until silverbeet has wilted and peas are bright green. Pick coriander leaves and stir through mince before serving, reserving some leaves for garnish.

Divide rice between serving plates/bowls. Top with curry and garnish with Greek yoghurt and coriander leaves. Enjoy!

Peel and finely dice the brown onion. Dice tomato and set aside. Peel and mince garlic.

Meanwhile, heat a little oil in a pot over medium heat. Add the brown onion and garlic, then sauté for 4 minutes. Add korma curry paste and cook for another 3 minutes.

Add the beef mince, breaking up with a wooden spoon and cook over medium-low heat for 5 minutes, until browned. Add tomatoes, cover and simmer for 10 minutes. Season with salt and pepper.

Add peas and silverbeet. Cook for another 2-3 minutes, until silverbeet has wilted and peas are bright green. Pick coriander leaves and stir through mince before serving, reserving some leaves for garnish.

Divide rice between serving plates/bowls. Top with curry and garnish with Greek yoghurt and coriander leaves. Enjoy!

Peel and finely dice the brown onion. Dice tomato and set aside. Peel and mince garlic.

Meanwhile, heat a little oil in a pot over medium heat. Add the brown onion and garlic, then sauté for 4 minutes. Add korma curry paste and cook for another 3 minutes.

Add the beef mince, breaking up with a wooden spoon and cook over medium-low heat for 5 minutes, until browned. Add tomatoes, cover and simmer for 10 minutes. Season with salt and pepper.

Add peas and silverbeet. Cook for another 2-3 minutes, until silverbeet has wilted and peas are bright green. Pick coriander leaves and stir through mince before serving, reserving some leaves for garnish.

Divide rice between serving plates/bowls. Top with curry and garnish with Greek yoghurt and coriander leaves. Enjoy!

Peel and finely dice the brown onion. Dice tomato and set aside. Peel and mince garlic.

Meanwhile, heat a little oil in a pot over medium heat. Add the brown onion and garlic, then sauté for 4 minutes. Add korma curry paste and cook for another 3 minutes.

Add the beef mince, breaking up with a wooden spoon and cook over medium-low heat for 5 minutes, until browned. Add tomatoes, cover and simmer for 10 minutes. Season with salt and pepper.

Add peas and silverbeet. Cook for another 2-3 minutes, until silverbeet has wilted and peas are bright green. Pick coriander leaves and stir through mince before serving, reserving some leaves for garnish.

Divide rice between serving plates/bowls. Top with curry and garnish with Greek yoghurt and coriander leaves. Enjoy!

Peel and finely dice the brown onion. Dice tomato and set aside. Peel and mince garlic.

Meanwhile, heat a little oil in a pot over medium heat. Add the brown onion and garlic, then sauté for 4 minutes. Add korma curry paste and cook for another 3 minutes.

Add the beef mince, breaking up with a wooden spoon and cook over medium-low heat for 5 minutes, until browned. Add tomatoes, cover and simmer for 10 minutes. Season with salt and pepper.

Add peas and silverbeet. Cook for another 2-3 minutes, until silverbeet has wilted and peas are bright green. Pick coriander leaves and stir through mince before serving, reserving some leaves for garnish.

Divide rice between serving plates/bowls. Top with curry and garnish with Greek yoghurt and coriander leaves. Enjoy!

Peel and finely dice the brown onion. Dice tomato and set aside. Peel and mince garlic.

Meanwhile, heat a little oil in a pot over medium heat. Add the brown onion and garlic, then sauté for 4 minutes. Add korma curry paste and cook for another 3 minutes.

Add the beef mince, breaking up with a wooden spoon and cook over medium-low heat for 5 minutes, until browned. Add tomatoes, cover and simmer for 10 minutes. Season with salt and pepper.

Add peas and silverbeet. Cook for another 2-3 minutes, until silverbeet has wilted and peas are bright green. Pick coriander leaves and stir through mince before serving, reserving some leaves for garnish.

Divide rice between serving plates/bowls. Top with curry and garnish with Greek yoghurt and coriander leaves. Enjoy!