Minced beef is one of those meats that I always do the same thing with; pasta sauce, cottage pie, etc. but this time I decided to cook it with some curry spices and serve it on a naan bread and HALLELUJA people!! Delicious!

Ingredients for 4 people

• 2 tbsp oil of your choice – I used olive oil
• 500g lean beef mince
• 1 large diced red onion
• 1 clove of chopped garlic
• Handful chopped mushrooms
• 1 large cubed aubergine
• 2 diced courgettes
• 1 diced red pepper
• 1 diced yellow pepper
• 1/2 cup frozen peas
• 1 chopped chilli
• 1 can chopped tomatoes
• 4 garlic and coriander naan breads – or other naan bread flavour of your choice
• 4 tbsp mango chutney – to serve
• Spinach salad leaves – to serve

Spices

• 3 tbsp tikka masala paste- I used Pataks
• 2 tbsp curry powder
• 1 tbsp paprika
• 1 tbsp ground cumin
• 1 tbsp turmeric
• 1 tsp salt – I use himalayan pink salt
• 1 tsp white pepper
• 1 tsp black pepper

Directions

1. Heat the oven to 180 degrees / gas mark 4
2. Pop the diced aubergine and chopped courgette on separate baking trays and sprinkle some of the oil and salt and pepper on top mixing it all together so they are covered in the oil and seasoning and roast for 25 minutes
3.  Heat the remaining oil in a wok or pan
4. Add the onion and saute until softened
5. Add the mushrooms, peppers and garlic and stir until the mushrooms have softened
6. Add the chilli and stir through
7. Remove the mixture from the pan and place to one side
8. Add the beef mince to the pan and saute until almost browned
9. Add the onion, garlic, chilli, mushroom and pepper mixture back to the pan with the beef and add the frozen peas
10. Add the spices and stir until mixed with all the other ingredients
11. Pop in the chopped tomatoes, aubergine and courgette and stir well
12. Let simmer on a low heat for a minimum of 30 minutes (60 minutes is the ideal time) adding a little water or beef stock (beef stock cube with 100-200 ml water) if it’s too dry but you want the curry to be nice and thick
13. Sprinkle the naan breads with a little water and pop straight on the shelf in the oven for 4 minutes
14. Once the naan breads are done, take them out and pop them on plates
15. Spoon the curry mixture on top of the naan bread
16. Add a tbsp of the mango chutney on top of the curried beef and some spinach salad leaves to serve

Enjoy!

With love, Tash ❤ x