Super Speedy Beef Mince and Pea Curry With Raita


The Curry

⭐️500g Beef Mince

⭐️X2 Large Onions Thinly Sliced

⭐️X1 Tub of ‘The Curry Sauce Co’ Rogan Josh (Or another high quality curry sauce)

⭐️Frozen Peas

⭐️Drizzle of Olive Oil

Cucumber and Mint Raita

⭐️ Half a Cucumber

⭐️250ml Greek Yoghurt

⭐️Fresh Mint Leaves (dried can be used but fresh is better)

⭐️Salt and Pepper


1, In a pan add the oil and beef mince. Cook for a few minutes over a high heat until the mince is browned. Stir occasionally to stop sticking.

2, Remove the mince from the pan and set to one side.

3, Turn down the heat and add the onions and a little more olive oil if necessary. Cook until the onions are soft and slightly browned.

4, Add the mince and the curry sauce to the pan, stir well to combine. Leave to heat through. In the meantime make your raita.

5, Slice the cucumber in half lengthways and then in half again. Remove the wet seedy part. Chop the remaining cucumber into very small pieces. Then add to the yoghurt. Finely slice the mint leaves and add to the yoghurt. Mix well and season to taste.

6, Add the frozen peas to the curry, quantity is totally up to you. I add by eye and go pea heavy as its good to get veggies into the mini farmers! Stir well and heat until the peas are just warmed through.

7, Serve the curry and raita with rice, naan, poppadoms, mango chutney or whatever takes your fancy!


⭐️Replace the rogan josh sauce with a madras or jalfrezi sauce if you would like a little more heat.

⭐️I like to serve my curry with toasted almonds as it gives an extra crunch!

⭐️You can also use plain yoghurt for the raita but I use the greek as it is creamier and thicker.

⭐️Make sure to not overcook the peas, they are best just warmed through so they keep their fresh flavour.