CURRIED BEEF + SWEET POTATO BOWL

Serves 4 | Preparation time 4mins | Cooking time 15mins

Ingredients

  • Olive oil, 1½ tbs
  • Brown onion, 1 finely chopped
  • Garlic, 3 cloves crushed
  • Beef mince, 500g lean
  • Sweet potato, 400g peeled, cut into 1.5cm cubes
  • Curry powder, 3 tsp
  • Cornflour, 2 tsp
  • Mango chutney, 2 tbs
  • Chicken stock, 1 cup
  • Peas, ½ cup frozen
  • Coriander, 2 tsp fresh leaves chopped, plus extra sprigs to serve
  • Greek-style yoghurt, plain reduced fat, to serve
  • Lemon, 1 cut into wedges, to serve

Method

  1. Heat 2 tsp oil in a large frying pan over medium-high heat. Cook onion and garlic for 3mins or until onion softens.
  2. Add mince. Cook, breaking up and mincing with a wooden spoon, for 4mins or until browned. Add potato and curry powder, then cook for 1min or until fragrant. Add cornflour, chutney and stock. Bring to boil, then reduce heat to medium-low. Simmer for 5mins, adding peas in the last 3mins of cooking, or until mixture has thickened slightly.
  3. Serve in bowls, topped with a dollop of yoghurt, extra coriander and lemon wedge.

Optional for serving – brown rice, cauliflower rice or plain naan bread