RECIPE | Beef mince curry with red kidney beans

Serves: 4

Ingredients:

30ml (2 tbsp) oil

1 onion, sliced

2 cloves garlic, crushed

500g lean beef mince

Salt and freshly ground black pepper to taste

50ml fruit chutney

50ml tomato paste

300ml tinned chopped tomato

30ml curry paste (I like to use Pakco curry paste)

5ml (1 tsp) turmeric

1 tin (400g) red kidney beans, rinsed and drained

60ml (4 tbsp) chopped fresh coriander

20ml (4 tsp) melted butter

4 readymade rotis, pita bread or wraps

100ml thick full-cream yoghurt

Fresh mint for serving

Method:

1. Heat the oil in a saucepan on medium heat and add the onion and garlic. Cook until the onion is soft.
2. Turn up the heat, add the mince and stir, breaking it up as you stir. Season with salt and pepper.
3. Add the chutney, tomato paste, chopped tomato, curry paste, turmeric and the beans. Simmer for 10 minutes on low heat with the lid on. Mix in the coriander.
4. Heat a frying pan on medium heat and brush the pan generously with the melted butter. Fry one roti at a time on both sides until they puff up and become golden brown.
5. Repeat with the rest of the melted butter and rotis.
6. Serve the curry with the rotis for a quick and delicious meal. Add a dollop of yoghurt and some mint for extra yumminess.

• Recipe and image from 'MEALS, Effortless Food for Every Occasion' by Christine Capendale, Human &Rousseau, R325.