Finely chop the onion and roughly slice the red pepper. Heat the tablespoon of olive oil in a large frying pan on a high heat. Add the onion to the pan and fry until it begins to soften and colour slightly.
Put the mince into the pan and continue to cook on a high heat until it is all browned.
If there appears to be a lot of fat in the pan, carefully drain this off before adding the jalfrezi sauce, chick peas and red pepper.
Bring to the boil then reduce to a medium heat and allow the curry to simmer for 10 minutes.
While the mince is simmering, cook off the garlic bread and rice according to the packet instructions.
When the rice is cooked, drain and add the mushroom seasoning if required. Serve.
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