300g closed-cup mushrooms, finely diced by hand or in a food processor
2 tbsp curry powder
A splash of rapeseed oil
400g beef mince (you can use lamb if you’d prefer)
3 large tomatoes, chopped
1 tbsp chilli powder
200g frozen petit pois
100g spinach
Salt to season
For the paste
3 garlic cloves, crushed
1 thumb of ginger, grated
3 green chillies, sliced
1 onion, sliced
To serve
Natural yoghurt
Basmati rice
Method
Blend the garlic, ginger, green chillies and onion to a paste with a dash of water.
Heat some rapeseed oil in a saucepan and add the paste. Cook for a few minutes until the oil starts to separate then add the curry powder. Stir well and cook for 2 minutes on high.
Mix the finely diced mushrooms to the mince. Add the mushroom mince blend to the pan. Stir well and cook on high for 2 minutes.
Add the tomatoes and chilli powder. Stir well and cook for 5 minutes.
Add the peas and spinach. Stir well and cook gently for 4 to 5 minutes, until the spinach is wilting, and the peas have cooked.
