This delicious Indian curry makes a great mid-week meal and is perfect for a cosy family night in.
Heat the oil in a large pan and cook the onion and carrot for 5 minutes until softened. Stir in the mince and cook for a further 5 minutes, until browned.
Add the garlic, ginger, chilli and curry paste and cook for 1-2 minutes, to flavour the mince. Add the tomatoes and 200ml (7fl oz) water and bring to the boil. Simmer for 10-15 minutes, adding the peas for the last couple of minutes of cooking to warm through. Scatter over the coriander and serve with the naan breads.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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