Curry Mince with Buttery Turmeric Potato and Black Beans

Ingredients:

Mince:

17.6 oz beef mince

1 large onion, chopped

1-2 cloves garlic, crushed

3T butter

2-3 T curry powder

½ - 1 t chilli powder

½ stick celery, chopped

1 ½ c vegetable stock

1 c black beans, strained

1 t cornflour

salt and pepper

Turmeric potatoes:

4 medium waxy potatoes

1 t turmeric

1 t mustard seeds

4-5 T butter

salt and pepper

To serve:

½ c natural yoghurt

fresh chopped coriander

Method:

For the mince: 

Heat a medium saucepan and melt the butter.  Add the onion, celery and garlic and gently cook for 5 minutes.  Add the curry & chilli powder and cook stirring around for 1 minute.  Add the mince and stir and until cooked.  Add the stock, cover and turn down the heat and simmer 30 minutes until liquid is almost reduced.  Loosen the cornflour with a little water to form a paste. Stir into mince. Add the black beans and check seasoning. Keep warm.

For the potatoes: 

Peel potatoes and cut into 2 cm chunks. Put potatoes in a saucepan and cover with water. Add turmeric, mustard seeds and salt.  Simmer 8-10 mins until tender. Strain through a sieve. Tip into a flat dish and gently crush half the potatoes with a fork so you have a chunky mash. Add the butter and stir to coat the potatoes. Season and keep warm.

To serve: 

Divide the curry mince and potato into 4 serving bowls and top with a dollop of yoghurt and sprinkle with fresh coriander.