Instructions: In large Dutch oven over medium-high heat, cook beef, breaking up with back of spoon, for about 7 minutes or until no longer pink. Drain in sieve; return to pan. Add onion, garlic, tomato paste, curry paste, ginger and salt; cook stirring for 5 minutes or until onion is softened.

Add potatoes and stock; bring to boil. Reduce heat, cover and simmer for 15 minutes. Stir in peas; cook, covered for 5 minutes or until potatoes and peas are tender. Stir in parsley or coriander if using

Serves 4

Description: "Serve this one-pot family pleaser with warm naan or pita bread and raita or a cucumber and tomato salad"

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