Rice and/or naan bread, and mango chutney to serve
1Brown off your minced beef, drain off the fat and set aside.
2Use the hot pan you cooked your mince in to soften the onions over a medium heat in a little oil or butter - about 4-7mins.
3When your onions are soft, add to that your spices mix and stir in to form a dry-ish paste, cook the spices for 1-2mins, add a weeny splash of water from the kettle if its catching/burning.
4Next add your carrots (and potato if using). I've used value tin carrots, but you could use fresh or frozen too. Give it a good mix with your onions and allow to cook for a further minute.
5Now add the tomato puree and then re-add your browned mince to the pan and mix well.
6Add to that 500ml vegetable stock (or just water if you don't have any stock), and a generous handful of frozen peas. Bring to the boil and simmer for about 20mins or until your vegetables are tender if using fresh vegetables.
7Serve with basmati rice and/or naan bread. Also nice with steamed broccolli.