1. Heat the oil in a large pan and cook the onion until soft and translucent. Add the mince and cook, stirring to break up any clumps, until it changes colour. 2. Stir in the turmeric and curry paste and continue stirring over a low heat for 1 minute. Add the tomatoes and tomato puree. Bring to the boil, cover, and simmer for 10 minutes. 3. Add the peas and cooked potatoes, return to the boil, cover and simmer for another 5 minutes. Stir in the mango chutney. 4. Serve with naan bread, heated to pack instructions. ---------------------------------------------------------------------------
Nutrition
Ingredients
