Ingredients Jump to Instructions ↓

  1. 1 tablespoon rapeseed or olive oil

  2. 1 large onion, chopped

  3. 2 cloves garlic, finely chopped

  4. 1 heaped tablespoon korma curry paste

  5. 1/2 teaspoon ground cumin

  6. 500g very lean beef mince

  7. 1 (400g) tin chopped tomatoes

  8. 1 bay leaf

  9. 1 tablespoon soy sauce

  10. 2 carrots, diced

  11. 1/2 butternut squash, diced

  12. 1 stick celery, chopped

  13. 1 (400g) tin chickpeas, drained

  14. 120g frozen sweetcorn

  15. 120g frozen peas

  16. 1/2 teaspoon salt, or to taste

  17. 1/2 teaspoon freshly ground pepper, or to taste

  18. 2 tablespoons chopped fresh coriander or mint

Instructions Jump to Ingredients ↑

  1. Heat the oil in a saucepan and fry the onion for 2 to 3 minutes, without browning. Add the garlic, curry paste and cumin and stir-fry until fragrant.

  2. Add the mince and stir-fry until the meat has a crumbly appearance and is no longer red.

  3. Add the tomato, bay leaf, soy sauce, carrots, butternut, celery and chickpeas. Place the lid on the saucepan and simmer for about 20 minutes, until the carrots and butternut are soft.

  4. Add the sweetcorn and peas and reheat to simmering point.

  5. Remove from the heat. Add salt and pepper and check the taste; add more if needed.

  6. Serve on couscous, topped with the fresh herbs.


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