Indian Beef & Veggie Keema Curry

• Meanwhile, finely chop brown onion. Thinly slice carrot into half-moons. Trim green beans and cut into bite-sized pieces. Finely grate ginger. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook onion and carrot, stirring occasionally, until softened, 4-5 minutes. • Add green beans and cook until tender, 3-4 minutes. Transfer veggies to a medium bowl and set aside.

• Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. Push beef to one side of pan, then add butter (for the curry), Mumbai spice blend, ginger and remaining garlic and cook until fragrant, 1 minute. • Reduce the heat to medium, then add tomato paste, coconut milk, water (for the curry) and beef-style stock powder and stir to combine. • Return veggies to the pan, then season with salt. Stir to combine and simmer until thickened, 4-5 minutes.