Add the rice and a little salt to the boiling water in a large saucepan. Bring back to the boil, cover, and simmer for 10-12 minutes. Remove from the heat, keeping the lid on, and set to one side.
Heat the sunflower oil in a large casserole dish over a moderate heat. Quickly sear the beef all over, then remove to a lined plate. Add the minced garlic and ginger as well as the slices of ginger to the dish and saute for a few minutes, stirring occasionally.
Add the spices to the pan along with the beef and stir well to combine. Pour in 100ml of water and bring the curry to a simmer. Simmer gently for 10 minutes, then stir in the peas, remove from the heat, and allow to residual heat to cook them.
Adjust the seasoning to taste. Re-heat the rice if necessary and spoon into serving bowls. Spoon the curry on top and garnish with a sprig of coriander before serving.
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