Ingredients
- 1 1/2 tablespoon oil (vegetable oil)
- 1 brown onion (finely chopped)
- 3 garlic cloves, minced
- 500 grams lean ground beef (mince)
- 400 grams sweet potato (orange, peeled and cut into 1.5cm cubes)
- 3 teaspoons curry powder
- 2 teaspoon cornflour
- 2 tablespoon mango chutney
- 1 cup low-sodium chicken stock
- 1/2 cup green peas (frozen)
- 4 plain (360 grams) naan bread
- 2 teaspoons chopped coriander leaves (fresh, plus extra coriander sprigs to serve)
- Plain reduced-fat Greek-style yoghurt, to serve
- Lemon wedges, to serve
How to Make
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Step 1: Heat 2 teaspoons oil in a large frying pan over medium-high heat and cook onion ad 2/3 of the garlic for 3 minutes or until onion softens.
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Step 2: Add mince and cook, breaking up mince with a wood spoon for 3 to 4 minutes or until browned and then add potato and curry powder and cook for 1 minutes or until fragrant.
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Step 3: Add cornflour, chutney and stock and bring to the boil and then reduce heat for medium low and simmer for 5 minutes, adding peas in the last 3 minutes or cooking, or until mixture has thickened slightly.
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Step 4: Meanwhile, preheat grill/broiler on medium-high and place naan on a large baking tray.
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Step 5: Combine chopped coriander with remaining garlic and oil in a small bowl and season and then brush each side of naan with the oil mixture.
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Step 6: Grill/broil naan for 1 to 2 minutes each side or until golden and toasted.
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Step 7: Dollop mince with yoghurt and top with extra coriander and serve with naan and lemon wedges.
We hope you enjoy this recipe!
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