Serves 4


300g basmati rice

1 tbsp olive oil

500g lean minced beef or lamb

1 onion, peeled and chopped

2 garlic cloves, peeled and finely chopped

1 tbsp curry powder

Salt and freshly ground black pepper

400g tin chopped tomatoes

2 tsp tomato puree

400ml beef stock

1 cooking apple, peeled and roughly chopped

1 red pepper, deseeded and chopped

100g fresh green beans, chopped

100g baby sweet corn, chopped

1 tbsp mango chutney

Handful of coriander leaves, chopped


  1. Rinse the rice in cold water then place in a large saucepan with 500ml of water. Cover with a lid, bring to the boil, then reduce the heat and simmer for 10 minutes. Turn off the heat and leave to stand, covered until ready to serve.
  2. Heat a large non-stick saucepan over a medium heat. Add the mince and cook for 2-3 minutes until browned, then remove from the pan and set aside.
  3. Heat the oil in the same saucepan and add the onion and garlic. Sauté for 4-5 minutes or until the onions are soft. Return the meat to the pan and add the curry powder, stir together and cook for 1 minute. Season with a pinch of salt and plenty of black pepper.
  4. Add the tomatoes, tomato puree and stock, bring to the boil then reduce the heat and simmer for 15 minutes, stirring occasionally.
  5. Add the apple, pepper, beans, corn and chutney. Stir to mix and continue to simmer, uncovered, for a further 15 minutes.
  6. Stir in the chopped coriander and serve the curry on a bed of the steamed basmati rice.