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Curried beef and sweet potato bowl
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Prep Time:
4 minutes
Cook Time:
13 minutes
Total Time:
17 minutes
Savor a quick and delicious curry mince and sweet potato bowl with warm naan bread in just 17 minutes.
Ingredients:
  • 27.60 gm vegetable oil
  • 1 brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 500g lean beef mince
  • 400g orange sweet potato, peeled, cut into 1.5cm cubes
  • 7.50 gm curry powder
  • 5.00 gm cornflour
  • 40.00 gm mango chutney
  • 255.00 gm salt reduced chicken style liquid stock
  • 125.00 ml frozen peas
  • 4 plain naan bread
  • 2 tsp chopped fresh coriander leaves, plus extra coriander sprigs to serve
  • Plain reduced-fat Greek-style yoghurt, to serve
  • Lemon wedges, to serve
Instructions:
  • In a large frying pan over medium-high heat, sauté the onion and 2/3 of the garlic in 2 teaspoons of oil for about 3 minutes until the onion softens.
  • Stir in the mince, using a wooden spoon to break it up as it cooks, until browned (3 to 4 minutes). Mix in the potatoes and curry powder, cooking until fragrant (about 1 minute). Pour in the cornflour, chutney, and stock, bringing the mixture to a boil. Lower the heat to medium-low and simmer for 5 minutes. Add the peas during the last 3 minutes of cooking, continuing until the mixture thickens slightly.
  • Preheat the grill on medium-high. Arrange naan on a large baking tray. Mix chopped coriander with the remaining garlic and oil in a small bowl, season, and brush the oil mixture on each side of the naan.
  • Grill naan until golden and toasted on both sides which should take about 1 to 2 minutes. Top mince with yogurt and extra coriander, then serve with naan and lemon wedges.

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