Speedy Beef and Sweet Potato Tikka Curry

a) Meanwhile, pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. 

b) Add the rice and cook for 10-12 mins. 

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, peel and grate the garlic (or use a garlic press). 

b) Heat a large frying pan on medium-high heat (no oil).

c) Once hot, add the beef mince and fry until browned, 5-6 mins.

d) Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Add the tikka masala paste, tomato puree and garlic. Cook until fragrant, 1-2 mins.

b) Stir through the water for the sauce (see pantry for amount) and chicken stock paste. Simmer until slightly thickened, 2-3 mins. 

a) Stir the roasted sweet potato and mango chutney through the beef curry.

b) Taste and season with salt and pepper if needed.