Minced Beef and Pea Keema Curry

a) Once the mince has browned, add the onion to the pan and cook until softened, 4-5 mins. Stir occasionally.
b) While it cooks, roughly chop the coriander (stalks and all).
c) Peel and grate the garlic (or use a garlic press).

a) Once the onion has softened, lower the heat to medium, add the North Indian style spice mix and half the garlic and stir-fry until fragrant, 1 min.
b) Stir in the passata, beef stock paste and water for the sauce (see ingredients for amount).
c) Bring to the boil, then reduce the heat if necessary and simmer until the sauce has thickened, 5-6 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) In the meantime, heat another small frying pan on medium heat (no oil).
b) Once hot, add the cashews and dry-fry, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they can burn easily.
c) Once toasted, transfer the nuts to a bowl and set aside.

a) In a small bowl, mix together the remaining garlic and the oil for the bread (see ingredients for amount).
b) Pop the naans onto a baking tray, drizzle over the garlic oil and warm on the top shelf of your oven, 3-4 mins.
c) Once the curry has thickened, stir in the peas and half the coriander. Simmer for 1-2 mins, then remove from the heat.
d) Taste and add more salt and pepper if needed.